This refreshing sorbet makes a fine ending to a rich meal, or scoop the sorbet into glasses and pour more sparkling wine over it for an adult sorbet float.

Combine in a medium saucepan over medium heat:

Cook, stirring, until the sugar is dissolved. Bring to a boil, cover, and boil for 5 minutes. Let cool completely, then stir in:

Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.