1 c. granulated sugar
1/2 c. water
4 egg whites
2 pts. lemon sherbet, sweetened
2 c. champagne

Bring sugar and water to a boil in a medium sauce pan, stirring until sugar is dissolved. Continue cooking without stirring, until mixture reaches 238 degrees on a candy thermometer. Meanwhile, beat egg whites in a large mixing bowl until soft peaks form. Beating constantly, slowly pour hot sugar syrup over egg whites until blended. Stir in sherbet. Spoon mixture into 12 freezer proof dessert glasses. Cover and freeze until firm. Sprinkle with champagne before serving. For 12 people.