Ingredients:
2 c. water
1/2 c. granulated sugar
Grated rind of 2 lemons
Juice of 2 lemons
1 1/2 c. heavy cream
1 1/2 c. plain yogurt
1/4 bottle sweet champagne
1 egg white
Directions:
Place the water, sugar and lemon rind in a saucepan and simmer for 10 minutes. Cool and combine with the lemon juice. Lightly whip the cream, fold in the yogurt and strain in the cooled lemon juice and syrup.
Pour into a container and freeze until mushy. Remove from the freezer, beat well and then add the champagne. Freeze again to the mushy stage. Beat again and fold in the stiffly beaten egg white. Freeze until firm and serve with sponge fingers or wafers.
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