Ingredients
- 1 cup water
- 1 cup swerve granulated
- 1 zest of lemon
- 1 1/2 cup champagne
Instructions
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In a saucepan on medium flame, mix the water and swerve together until sugar has melted completely into water. Put in a bowl and let it cool.
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Mix the syrup with the other ingredients and freeze for at least 2 hours. Ever half an hour scrape up the frozen ice parts and return to freezer until 4 hours.
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Serve in cocktail glasses.
Recipe Notes
