Using an electric mixer, blend champagne, agave nectar, and lemon juice on medium to high speed until they blend together.
In a separate bowl, beat egg white on high speed until stiff peaks form. Pour into champagne mixture and blend together using a whisk or a fork.
Pour mixture into a shallow metal pan, ice cube trays, or ice cream machine, cover, and chill for at least two hours.
Remove from freezer. If using ice cubes, immediately remove cubes from tray and place in wine glasses. If using metal pan or ice cream machine, let sit for 10 minutes, break into chunks, and serve in wine glasses.
Pour more champagne in the glasses and add fresh or frozen fruit, if desired.
If you plan to pour more champagne over your Simple Sorbet au Champagne, I high suggest buying a second bottle of champagne for just that purpose.
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