Champagne Sherbet Recipe

+ Directions : ~Make a sugar syrup with sugar and water and boil until syrup spins a thin thread when dropped from the tip of a spoon 230-234F ~Stir in the lemon and orange rinds and salt ~Let stand 10 minutes ~Then stir in the previously chilled pint of champagne, juices of lemon and orange. ~Stir, chill, then freeze according to freezer directions, or if using hand freezer, 5 parts ice and 1 part salt, until mushy. ~Stir and add the second pint of chilled champagne, stirring constantly. ~Pack and allow to stand in 6 parts ice and 1 part rock salt for 1 hour. ~Serve in chilled sherbet glasses.