Lemon Sorbet Cocktail
Mix sugar with 5 tablespoons water in a pot and boil until syrupy. Add lemon juice, lime juice and wine. Remove lemon mixture from heat. Beat egg whites until stiff, fold into lemon mixture.
Pour lemon mixture into a flat metal pan or bowl. Freeze in the freezer, stirring occasionally. To serve, scoop lemon sorbet into jars or glasses, fill with ice cold champagne and garnish with mint leaf and currant.