Champagne Sorbet with Berry Medley

Pour champagne into a shallow metal pan or bowl and stir in the sugar. Cover with plastic wrap and place in freezer. Freeze for 4 hours whisking every 30 minutes. The frozen mixture will be firm and granular.

Spoon the sorbet mixture into a blender or food processor and process until smooth. Return to the metal container cover and re-freeze for up to 48 hours.

Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses and top with sorbet. Garnish with mint sprig if desired.