4 bananas
1 lemon
150 g sugar
1/4 l water
1 bottle champagne

Slice the bananas and macerate with the lemon juice and rind and champagne. Cook sugar and water for 5 minutes until obtaining a syrup. Allow to cool. Mix everything with a blender until the cream is soft. Place in the freezer and stir every 1/2 hour until frozen. Pour in cups and serve.