Ingredients for six servings

• 500 ml champagne
• 200 g sugar
• 125 ml water
• juice of half a lemon
• 2 egg whites
• 1 tablespoon icing sugar
• basil

Put the sugar and water in a small pot, dissolve the sugar while stirring and heat until the liquid starts to pull threads. Let the syrup cool.

Add the champagne, the chopped basil and the lemon juice and freeze.

After approx. 1.5 hours, beat the egg whites with the icing sugar until stiff and fold into the mixture. Pour into a mould and put in the freezer for approx. 3 hours. Stir the mixture several times during freezing.