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Sorbet of Champagne

Take a pint of plain syrup, a bottle of dry champagne, the juice of one lemon and four oranges, and some of the peel of both. Boil the syrup, and mix it with half the champagne, and the juice of the lemon and oranges. Let the peel soak in the boiling syrup for a quarter of an hour. Strain into a freezing-pan, and, when the ice is set, add the remainder of the champagne in small quantities.