Courtesy of PureZing

Serves 4-6

INGREDIENTS:

4 lemons
1 cup water
1 cup sugar
1 bottle of champagne, chilled

DIRECTIONS:

Wash lemons and roll on countertop to free juices. Zest long, thin strips of lemon for garnish. Wrap and reserve. Grate the rind of 3 lemons. Cut lemons in half and squeezing into a small strainer over a measuring cup, squeeze ¾ cup of juice. Mix water and sugar in a pan and heat to dissolve sugar. Bring to a boil and do not stir. Boil for 2 minutes then remove from heat and add the grated lemon rind. Cover and let cool completely.

When cool, stir in lemon juice. Strain mixture into an ice cream maker and process according to directions. If no machine is available, freeze mixture for 2 hours and then whip with a fork.

Repeat this process two more times: every two hours.

To serve: Put scoops of sorbet into stemmed wine glasses and top with reserved zest.
If desired, pour icy champagne into glasses, half way up the glass.