- 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 wine)
- 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.