Recipe via Entertaining with Dani Valent.
3 oranges, juice and zest, finely grated
50 g sugar
1/2 tsp citric acid
1/2 tsp tartaric acid
1 bottle sparkling wine (750 g)
Place zest and sugar into mixing bowl and mill 10 sec/speed 10.
Add orange juice, citric acid and tartaric acid and cook 5 min/100°C/speed 1. Using a fine-mesh sieve, strain liquid into a jug. Transfer liquid into ice cube trays or a shallow freezable container and place into freezer for a minimum of 4 hours or overnight to set. Clean and dry mixing bowl.
Place frozen orange mixture into mixing bowl and chop 5 sec/speed 5.
Insert butterfly whisk. Mix 5 sec/speed 3. Remove butterfly whisk. Place mixture into a freezable container and place into freezer for a further 2 hours or until solid.
Place small scoops of sorbet into champagne glasses and top with sparkling wine. Serve immediately.