Champagne Sorbet

• 11 fl.oz. (300 ml.) water
• 9 oz. (250

Put the sugar and water in a pan over heat to dissolve the sugar and then bring to the boil to make a syrup. Steep the zest in the syrup until cool.

When cool, mix with the champagne and lemon and orange juice and place in ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.

As the sorbet solidifies, add the whites beaten stiff with the