Champagne Sorbet

Before starting this Champagne Sorbet recipe, make sure you have organised all the necessary ingredients.

Bring the water, sugar and glucose to a boil. Cook until the sugar is melted and has a syrupy consistency.

Add the Champagne and lemon juice. Pass the preparation through a sieve.

Let cool, then pour the preparation in an ice cream machine.

Churn for about 30-40 minutes until you obtain the consistency of a sorbet.

Transfer into an ice cream container.

Reserve in the freezer. Enjoy!