Champagne Sorbet - cooking recipe

Ingredients

4 cups water
4 cups caster sugar
1 (750 milliliter) bottle Champagne

Preparation

Combine water and sugar in a heavy bottom pot. Boil until reduced to a thin syrup, about 1 hour.
Pour syrup into a heat-proof bowl and let cool to room temperature, about 2 hours.
Pour Champagne into the syrup and mix until fully combined. Transfer mixture to an ice cream churner. Churn per manufacturer's directions until icy and no longer runny, about 35 minutes.