Champage Sorbet

Serves 6 (or one tipsy Tartelette!)
300gr sugar
500 ml water
250 ml good quality Champagne
50 ml lemon juice

Bring the water to a boil and stir in the sugar, stirring until the sugar is completely dissolved.Let cool completely.Stir in the champagne and lemon juice.Process in your ice cream machine following the manufacturer's instructions or you can use your own method. I find that sticking it in the freezer and giving it a good stir a few times as it starts to solidify works fairly well, although a mixer (on low-medium) with wide blades/attachments would be the best way to go. If you have any suggestions of what has worked for you in the past, please feel free to e-mail us! We love getting recipes involving different wines and liquors!