Recipe: Exotic Champagne

sorbet preparation: plan ahead. you would be wise to prepare it a few days before your reception.
preparation of sugar syrup:
heat the sugar with a little water over low heat.
do not let it brown.
add the remaining water then let it thicken slightly by stirring regularly over low heat.
let cool thoroughly.
peel and hollow out the pineapple by removing the core
pass it through a centrifuge.
add the juice of pressed lemons and orange to this fruit juice.
add the sugar syrup and mix well.
pour this preparation into a large enough plastic container (to promote freezing) and place in the freezer.
stir only with a fork every 30 to 45 minutes for at least 4 hours.
then let it set.
place 1 or 2 scoops of ice cream in cups that can be frosted beforehand, cover with fresh but not cold champagne.
serve without delay.