- 1 ½ cups Champagne
- 1 cup sugar
- 1 tbsp corn syrup
- 1 tsp of lemon zest
- 1 ½ cups sparkling juice
- ¼ cup lemon juice
- Boil champagne, sugar, corn syrup and lemon zest and combine into a saucepan. Boil until the sugar dissolves and remove from heat.
- Strain into a stainless steel bowl, then add the sparkling juice and lemon juice.
- Chill completely by placing bowl in a larger bowl filled halfway with ice water. Stir until champagne is completely cold, refreshing the ice as needed. Or cover with plastic wrap and chill in your refrigerator overnight.
- Process the mixture in an ice cream maker and freeze until firm for at least six hours.