2 1/2 pt Lemon sherbet
1    Bottle chilled champagne
1    Thinly sliced lemon

Let sherbet soften only slightly before spooning into food processor
work bowl. Pulse processor on/off continuously until sherbet is
smooth and fluffy but not liquefied. Transfer to 2 1/2 quart chilled
bowl. Stir in champagne, whisking it to dissolve any sherbet lumps.
Serve immediately in chilled flutes or goblets. Garnish with lemon
slices. This is the ultimate liquid refreshment, prefect on a sunny
afternoon or as an opener for brunch or lunch. Its also ideal as a
light summer dessert after a rich summer dinner.