Mimosa Sorbet made with Blood Oranges


9 blood oranges to give approximately 575 mls juice
1 bottle Champagne or sparkling wine (I went with Jacobs Creek Reserve Chardonnay Pinot Noir)
1/2 cup rice malt syrup or honey

Juice oranges into a large bowl, removing any pips.
Add Champagne or sparkling wine and rice malt syrup or honey to juice and then stir until rice malt syrup dissolves.
Put into an ice cream machine and follow instructions. Alternatively, place it into a freezer-proof container and freeze for about an hour. Scrape the frozen edges into the middle and freeze for another hour. Repeat scraping one more time and then leave for a few hours or overnight to freeze solid.