- 1 3/4 cups water
- 1 cup sugar
- Juice of 1 lemon
- 2 cups Beaumes de Venise (or substitute Champagne or any good sweet white
In a medium saucepan, combine the water, sugar and lemon juice and simmer over medium heat until the sugar is dissolved. Cool to room temperature.
Combine the sugar syrup and the Beaumes de Venise. Chill thoroughly. Transfer to an ice cream maker and freeze according to manufacturer's instructions.