Champagne Sorbet

1 Cup Caster Sugar
1 3/4 Cups of Water
1 Orange
1 Lemon
5 Cups of Champagne
In a heavy saucepan combine the water and the sugar and bring to the boil for 4 minutes over a moderate heat.
Peel the orange and lemon being carefull to avoid removing the white pith,add the peels to the water/sugar mix and boil again for a further 6 minutes,remove from the heat and allow to cool,remove the peel and stir in the champagne and the juice of the orange and lemon.
Place on a freezer tray and cover with foil,freeze for four hours stirring occasionally to remove any ice crystals.
Remove from the freezer 10 minutes before serving in chilled glasses.

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