Champagne Kiwi Sorbet

Heat sugar and water in small saucepan over medium heat to boiling, stirring often. Remove from heat; let stand, covered, until cooled to room temperature.

Purée kiwi fruit in food processor or mash to pulp with potato masher, then push through coarse sieve until smooth; you should have 2 cups purée. Combine purée, sugar syrup, and champagne in medium bowl; stir until thoroughly blended. Stir in lemon juice to taste.

Process mixture in ice cream maker according to manufacturer's directions. When mixture is slushy, add egg white; continue to process until semi-frozen. Remove to freezer container; freeze, tightly covered, at least 2 hours or overnight to allow to write. Do not freeze longer than 2 or 3 days.