Champagne flavored Sorbet
1. Place 1L Water, 500g Sugar and juice of 1 lemon in a pan and bring to boil reading 22 degrees
2. After cooling completely, Add 375ml of champagne to the syrup which will read as 17 degrees
3. Place syrup in Ice Cream Machine and start to freeze, Mix in 200ml of meringue when syrup is
thicken and continue to freeze until light and fluffy
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