Zest and juice the lemons.
Place the water, glucose syrup, sugar, lemon zest and juice in a saucepan.
Stir well and heat gently until the sugar dissolves. Bring to the boil then, pass through a sieve into a clean bowl and allow to cool. Stir in the Champagne and transfer to an ice cream maker. Churn for approx 25 min or follow the manufacturers instructions.
«If you do not have an icecream maker you can still make the sorbet by placing in the freezer for 2 hours, stirring every 15 -20 min. the result will not be quite as smooth. It will have the consistency of an Italian granita.»