Pink Champagne Sorbet

Put the sugar into a medium saucepan with 500ml of cold water. Gently bring up to the boil and stir until the sugar has dissolved. Allow to simmer gently for 10 minutes before leaving aside to cool.

Once cool add the lemon juice and champagne / sparkling wine and stir to combine.

Churn in an ice cream maker according to the manufacturer’s instructions or place into a container and into the freezer, stirring every 2 hours until frozen. This shouldn’t take more than 6 hours. Serve and enjoy!