Happy New Year and I hope you all have a wonderful 2019! We actually went out for New Year’s Eve just to a friend’s house, since we were actually able to find a babysitter (and had somewhere to go close enough that I wasn’t worried about impaired drivers)–what fun! I wish this sorbet was easier to transport, as I’d have made it to share, but more for us, I say!
I’ve made this before and apparently forgot how many mandarins/tangerines will provide enough juice for even a half recipe. I luckily had some extra blood oranges from the farmers market citrus dude and they added quite a lovely pinkish tinge to the juice.
I really do love how easy this is and it’s a nice recipe to use a bit of leftover champagne, even if it’s already gone a bit flat. Just mix some juice and sugar in a saucepan, add some champagne, then chill. After chilling, run it through an ice cream maker and that’s it! I love it with a buttery cookie to balance the tart and bitter elements of the sorbet.
I look forward to seeing how you all served yours!