Place a flat metal bowl (approx. 2 l capacity) in the freezer. Wash 4 lemons under running water and pat dry. Peel off the peel thinly. Squeeze the juice of all the lemons.
Put the white wine with sugar and lemon zest in a saucepan. Bring to the boil while stirring and leave to stand for about 5 minutes with the stove switched off. Let cool down completely and pour through a sieve.
Beat the egg whites until they are half stiff. Stir the lemon juice into the wine. Fold in the egg whites. Take the metal bowl out of the freezer, add the sorbet mixture and let it freeze in the freezer for about 6 hours. Stir every now and then so that no large ice crystals form.
Cut balls from the mass, place in champagne bowls and pour cold champagne on top.
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