1. Dissolve the sugar in the water in a saucepan over low heat.
2. Pour the syrup into a bowl and allow to cool
3. Pour into the freezer trays and freeze for about 1 hour or until mushy.
4. Add the champagne to the syrup and pour into a suitable tray for the freezer, or if using an ice cream machine churn the mixture and then place it in the freezer.
5. Serve the sorbet with fresh berries.
You can use sparkling wine as an alternative to Champagne.
| Fresh Lemon Juice
|| 3 Tbsp