Champagne Sorbet

For the champagne sorbet, first bring 500 ml of water to a boil with the sugar and boil for 5 minutes to make a syrup. Cool the syrup. Add half of the champagne and the lemon juice and freeze the mixture in the ice cream maker for 45 minutes. Place sorbet in the freezer for 30-40 minutes.

Place the champagne sorbet in a piping bag with a large hole nozzle, pipe into chilled glasses, top with the remaining champagne. Garnish as desired, for example with orange fillets.

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