Got leftover champagne? Don’t throw it out! It can be transformed into a refreshing sorbet. I have served this sorbet as a palate cleanser in between courses at dinner parties. Guests are always surprised by the bright flavors and love it. It could also be served as dessert. Because of the alcohol content, the sorbet will never freeze solidly and is best consumed right after serving. If made without an ice cream machine, It has more the texture of a granita, which I happen to like. You can substitute any type of sparkling alcohol in the recipe and even a bubbly that has lost its fizz is fine. Of course if you don’t have any leftover champagne, you can always pop open a new bottle and sip a glass while you wait for the sorbet to freeze!