I love champagne and it's a natural in desserts. This sorbet captures the airiness and effervescence of the wine, and adding a hint of lemon makes it super-refreshing. Champagnes differ in their sugar contents, which will affect whether or not the sorbet will freeze, so be sure to use Veuve Clicquot yellow label for this recipe.
Stir the champagne, water, simple syrup, and lemon zest and juice together.
Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
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