Recipe - Lemon Champagne

2 One half pt Lemon sherbet
1 Bottle chilled champagne
1 Thinly cut or sliced up lemon

Let sherbet soften only slightly before spooning into food processor
work bowl. Pulse processor on/off continuously until sherbet is
smooth and fluffy but not liquefied. Transfer to 2 One half quart chilled
bowl. Stir in champagne, whisking it to dissolve any sherbet lumps.
Serve immediately in chilled flutes or goblets. Garnish with lemon
slices. This is the ultimate liquid refreshment, prefect on a sunny
afternoon or as an opener for brunch or lunch. It's also ideal as a
light summer dessert after a rich summer dinner.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip