Vouvray Wine Ice

Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool then refrigerate. 
 
Using the finest grater you have (Microplane works great), lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze the juice and remove the seeds from both lemons. 
 
Open the champagne or sparkling wine, and pour it into a 9 x 12 x 2-inch pan, or a container of equivalent volume. Mix in sugar water, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. The mixture will begin to take on a slushy consistency and eventually form into a sorbet or granizado of small ice crystals. Before serving, fluff the granizado by "chopping" up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.