Juice the blood oranges until you have about 4 cups of fresh juice. In a medium saucepan, combine blood orange juice, sugar, lemon juice, and a pinch of salt. Stir over medium heat for about 5 minutes until the sugar has dissolved.

Remove the saucepan from heat and allow the mixture to cool to room temperature for about 1 hour.

Gently stir in 2 cups of very cold champagne (or dry Prosecco) into the cooled mixture.

Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions, around 20-25 minutes, until it reaches soft-serve consistency.

Transfer the sorbet to a freezer-safe container, spread evenly, and cover with plastic wrap. Freeze for at least 4 hours to firm up.

Before serving, let the sorbet sit at room temperature for 5-10 minutes for easier scooping.