Fresh and elegant, this sorbet can be served in a champagne flute or martini glass.

Mix water with the lemon juice, sugar, and pineapples. Process in a blender and pour in the ice-cream freezer until the mixture is almost firm, and then put in the freezer. In a martini glass, serve a ball of sorbet, some diced pineapple, and fill with chilled champagne.

Place the bowl of the ice-cream maker in your freezer the day before.