A bright burst of lemon and the slightly fizzy taste of champagne make a wonderful taste duet in this refreshing sorbet. Serve it between courses to cleanse the palate or as a dessert. It keeps very well in the freezer for up to two months.Source: Unknown
1Bring 1 cup water and the sugar to a boil in medium pan, stirring occasionally, til sugar is dissolved. Remove form heat and let cool to room temperature about 1 hour.
2Stir in remaining 1 cup water, the champagne, lemon rind and lemon juice. Pour mixture into a 9 inch square baking dish and freeze til frozen, 1 inch around edges, about 3 hours
3Transfer mixture to food processor or blender, in batches, filling container no more than 1/3 full and puree. Return mixture to baking dish and freeze til firm, at least 8 hours. Let mixture soften at room temperature, 5 minutes, then return to food processor or blender and pulse til smooth and creamy looking. Pour mixture into freezer containers and freeze til firm at least 8 hours. Serves 12 Points value: 2