In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a simmer over moderate heat, stirring until the sugar is dissolved, and simmer the syrup for 10 minutes. Let the syrup cool and chill it, covered, for 2 hours, or until it is cold. In a bowl stir together 1 cup chilled syrup, the Champagne, the orange juice, and the orange-flower water and freeze the mixture in an ice-cream freezer according to the manufacturers instructions until it is frozen but still soft. In a bowl beat the white until it is frothy, add it to the sorbet, and freeze the sorbet in the freezer until it is firm. Makes about 1 pint. Gourmet January 1990
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 54.8mg||2 %|
|Potassium 62.8mg||2 %|
|Total Carbohydrate 450.2g||132 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 450.2g|
|Protein 3.6g||5 %|
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Calories per serving: 1757
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