Orange and Champagne Sorbet

1

In a small saucepan, combine the sugar and water

Bring to medium heat, stirring constantly, until the sugar dissolves

Pare (stop) stirring, reduce the heat, and let it simmer for 10 minutes or until you get a thin syrup

Remove from heat and let cool

2

In a medium bowl, mix the cooled syrup with orange juice, orange blossom water, and champagne

Cover with plastic wrap and refrigerate for at least 6 hours or until firm

3

Remove from freezer, transfer to a food processor, and add egg white

Beat until smooth

Return to freezer for an additional 2 hours or until serving time

If desired, serve in orange shells without pulp and garnish with strips of orange peel.