Champagne sorbet

Put the sugar in a bowl and pour the water slowly, stirring with a wooden spoon; then let it sit for 40 minutes syrup, stirring occasionally until the sugar dissolves completely: you got a cold syrup.

Squeeze the lemon and add the juice to the syrup, then add the champagne, stirring with wooden spoon (if you prefer, you can replace the champagne with good quality Italian sparkling wine).

Now transfer the liquid into the container of ice cream maker and pass in the freezer to freeze, according to the instructions of your device.

Shortly before the sorbet is ready break the egg, the egg yolk from the egg white separating, and the latter mounted a dense snow.

Remove the sherbet from the freezer and, without tipping the container of ice cream maker, carefully fold the egg white and mix with wooden spoon until the two ingredients will perfectly blended well creamed.

Put the sorbet in the freezer for another 30 minutes, so that it cools down again, but still soft enough.

Serve in individual cups, garnished with cocktail cherries.