The preparation of this sorbet is very simple and the amounts are a little by eye, because you can adjust to taste and it would be rare for it to be bad.
If you have a blender, I recommend using it, since we are going to crush the whole mandarins and then they will have to be strained. Another option is peel them completelyouter and inner skin, a job that can be more or less tedious depending on the variety of fruit.
We will need approximately 8 mandarins, to obtain about 350-400 ml of juice. Is a approximate variable amount with which you can play with the proportions of the other ingredients.
Peel the mandarins, crush and strain very well to obtain the clean juice, or use a blender. Mix with a little of the zest of one of the skins, without reaching the white.
Beat the sorbet with the juice with an arm or glass blender. Add the cava and beat a little more until you have a homogeneous texture. Taste and adjust the flavor and texture.
Serve in glasses decorated with mint or mint leaves and pomegranate grains, as if they were a holly leaf.