Champagne Sorbet

Heat 250 ml of water with the sugar in a saucepan until the sugar has completely dissolved.

Wash the orange and lemon with hot water, dry them, finely grate the zest and then juice both fruits.

Add the juice and zest to the sugar syrup and simmer everything gently for about 2 minutes.

Strain the syrup through a fine sieve and let it cool completely.

Whisk the egg white with a pinch of salt until stiff peaks form and slowly add the powdered sugar while stirring.

Mix the champagne (or sparkling wine) with the cooled syrup.

Gently fold the beaten egg white into the champagne-syrup mixture until evenly combined.

Freeze the mixture in an ice cream machine or pour into a metal bowl and freeze for about 4 hours, stirring frequently in between.

Spoon the champagne sorbet into glasses and serve immediately.