1 cup sugar. 1/2 cup water.

1 bottle champagne.

2 whites of eggs.

Dissolve the sugar to syrup with the water, pour it and the champagne into the freezer. When frozen add the whites whipped up with sugar until like cake icing, and finish the freezing. Serve in glasses.

Cost - The price of the champagne, and freezing mixture added - probably 25c a glass.