Preparation:
In a small saucepan, combine the sugar with one cup of water. Bring to a boil, stirring constantly until sugar dissolves. Add the lemon juice. Remove the syrup from the heat and let cool to room temperature, then refrigerate until chilled.
Combine blueberry champagne with chilled syrup. Transfer mixture to an ice cream maker and freeze according to the manufacturer's instructions.
Transfer to an air tight container and freeze at least overnight and up to 3 days. Serve in chilled champagne glasses. Garnish with the fresh blueberries. For a nice finishing touch, slit a strawberry halfway through the center and place on the rim of the chilled glas |
