-
1
Finely zest the orange (you should have about 1 tablespoon); set aside.
-
2
Slice 1/4 inch off the top and bottom of the orange and set it flat on a work surface.
-
3
Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith.
-
4
Working over a small bowl, slice between the membranes to release the segments or supremes.
-
5
(Chef Michael Symon demonstrates .)
-
6
Cover and refrigerate until ready to serve.
-
7
Place the water and sugar in a small saucepan over high heat and bring to a simmer, stirring until the sugar dissolves.
-
8
Remove from the heat and stir in the lemon zest, orange zest, and lemon juice.
-
9
Let sit at room temperature until the flavors infuse, about 30 minutes.
-
10
Strain the mixture through a fine-mesh strainer into a 13-by-9-inch dish and discard the contents of the strainer.
-
11
Freeze the mixture uncovered until just starting to set but not frozen completely, about 1 hour.
-
12
Using the tines of a fork, rake through the mixture to break up any large chunks.
-
13
Return to the freezer and rake again when thoroughly set, about 1 hour more.
-
14
Transfer the lemon ice to a container with a tightfitting lid and store in the freezer for up to 2 weeks.
-
15
When ready to serve, place the egg whites in a very clean medium bowl and whisk until stiff peaks form, about 3 minutes; set aside.
-
16
Transfer the lemon ice to a large bowl.
-
17
Drizzle in the champagne and rhum agricole and stir gently to combine.
-
18
Divide among 8 (1/2-cup) glasses.
-
19
Divide the whipped egg whites over the lemon ice and top each serving with an orange segment.
-
20
Serve immediately.
