Champagne sorbet

1. Put sugar and water in saucepan, stir over low heat until sugar is dissolved, cool.
2. Add champagne, pour into deep 8 inch dish or pan, freeze until firm.
3. Beat egg whites until soft peaks form, add extra sugar, beat until sugar is dissolved.
4. Using fork, fold meringue into frozen champagne mixture.
5. Return to freezer, freeze until firm, stirring with fork occasionally.
6. To serve, flake sorbet with fork, spoon over fresh fruit.
7. Sliced strawberries and kiwi fruit are suggested.