Source: sugarlaws

INGREDIENTS
2 cups champagne
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup sparkling water

DIRECTIONS
Heat the champagne, sparkling water, lemon juice and sugar over medium heat until he sugar dissolves.  Remove the mixture from the heat and chill it in the fridge for one hour.

To churn the sorbet, either 1) follow the directions on your ice cream maker or 2) freeze the sorbet for 2 hours, breaking it up with a food processor or blender every 20 minutes.  Leave the sorbet in your freezer in your freezer until it reaches the desired consistency, and then serve.

Makes about 2 cups of sorbet.