- Serves 4Servings
1 3/4 cups freshly squeezed orange juice
- 1 cup good quality mango sorbet
1/4 cup sugar
1/4 cup water
For simple syrup, in small saucepan, combine water and sugar; bring to boil and lower to simmer. Cook until sugar is dissolved, about 3 minutes. Remove from heat and let syrup cool to room temperature. Can be made 1 day in advance and stored in refrigerator.
For fizz, in medium pitcher, combine orange and syrup; stir until blended. Divide orange mixture into 4 large glasses, allowing room for sorbet; add 1⁄ 4 cup sorbet into each glass. Serve immediately.
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