Pink Champagne Sorbet

Ingredients

• 1 bottle of pink champagne
• 1 cup of sugar
• 1/2 cup of fresh lemon juice

Directions

1. In a medium saucepan, combine the champagne, sugar, and lemon juice. Bring to a simmer and cook for 5 minutes, stirring occasionally.
2. Remove from heat and let cool for 15 minutes.
3. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
4. Once the sorbet is frozen, transfer it to a container and freeze for at least 4 hours before serving.

Interesting Facts

• This sorbet contains no eggs and can be served to those with an egg allergy.
• It can be served as a refreshing dessert or as an addition to cocktails.
• If you don't have an ice cream maker, you can freeze the mixture in a shallow container and use a fork to break it up every hour or so as it freezes.