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Ingredients
- 1/2 cup sugar
- 1/4 cup water
- 2 cups champagne or 2 cups sparkling wine
- 1/4 teaspoon fresh lemon juice
- 1 egg white
Method
- In a saucepan, mix sugar and water.
- Bring to a boil over medium heat, stirring often until sugar is dissolved.
- Boil for about 1 minute until syrup is clear.
- Let cool In a mixing bowl, combine champagne, syrup and lemon juice.
- In a seperate bowl, beat egg white until stiff, then gently whisk into champagne mixture.
- Pour into ice cream maker and freeze according to manufacturer's instructions.
- Alternatively, pour into shallow pan, cover and freeze for 2 hours or until firm.
- Break into chunks, and puree in food processor or blender until smooth.
- Spoon into airtight container and freeze for 20 minutes.
- May make ahead of time and soften in refrigerator 10 minutes before serving.
- May substitute sparkling cider for a nonalcoholic version.
