- 27588 Lugonia Avenue, Redlands, CA 92374
- (909) 748-0349
- 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.