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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!