In a saucepan, combine the sugar and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally. Add the Champagne and continue to cook at a bare simmer for 2 minutes. Remove from heat and pour into a bowl. Stir in 1 cup cold water, the lemon juice, and the salt.
Nest the bowl with the Champagne mixture in an ice bath (page 103) and stir until cool. Remove from the ice bath, cover, and refrigerate until cool, at least 4 hours or up to 1 day.
Pour the cold Champagne mixture into an ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. cover tightly and freeze until firm, at least 2 hours or up to 3 days.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 23111.8mg||797 %|
|Potassium 459.8mg||12 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.6g|
|Protein 6.3g||9 %|
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Calories per serving: 222
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