Bubbly, sweet, and rich. There is no better way to celebrate!
When I was younger my favorite dessert place had champagne sorbet, but I never got to try it. I decided to make some for my 30th birthday and came up with this. I made it today for my friend's birthday. This is easy and quick to make - the longest part is waiting for everything to cool. Actual champagne gets expensive so I use sparkling wine. It has to be Brut because you will be adding sugar.
In a small pot dissolve a cup of sugar in a cup of water over medium heat. Put in refridgerator and let cool overnight (or at least for 4 hours). Put the drum for your ice-cream machine in the freezer and let freeze overnight (or maybe about 4 - 5 hours? I prefer overnight). Make sure the champagne is chilling in the fridge overnight, as well.
Let the machine churn for about 25 minutes. It should be be frozen and slushy when it is ready. Serve immediately or put into a sealed plastic container and store in freezer. Because of the alcohol it settles out quickly, so store in freezer until you are absolutely ready to serve. It is delicious and rich. You only need a small scoop. Enjoy!