Pink Champagne Sorbet

• 400 g sugar
• 400 ml water
• 1 bottle

Dissolve the sugar in the water over a low heat, then bring the syrup to the boil. Stir in the wine and lemon juice. Set aside the wine syrup to cool. Freeze in a sorbetière until smooth, firm and white. Serve at once, or transfer to a container and freeze.