Pink Champagne Sorbet

• ½ bottle pink Champagne
• 9 fl.oz. (250 ml.) stock syrup, at 32° on

Mix together all the above ingredients, except for the cream. Place into an ice cream machine or deep freeze. If using the deep freeze, remove from time to time and stir.

Half whip the cream.

When the sorbet is frozen, fold in the cream by hand. Pour into a container and place in the freezer for about 4 hours until frozen.