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Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 1/2 cups Champagne
- 3 tblsp fresh lemon juice
- 2 egg whites
- 2 tblsp sugar
- Champagne or lemon wedges (garnish)
Preparation
Step 1
Combine sugar and water in small saucepan and boil 4-5 minutes without stirring. Remove from heat and chill. Stir in Champagne and juice.
Beat whites until foamy. Add sugar and continue beating until stiff. Fold into Champagne mixture. Pour into ice cream maker and freeze according to manufacturer’s directions. Or, turn into shallow metal bowl and freeze in standard freezer, then beat in processor fitted with steel knife (sherbet will be soft). Spoon into glasses and top each serving with 2 tablespoons Champagne or garnish with lemon.