1 1/2 cups water
3/4 cup brown sugar
2 cups frozen wild blueberries
2 teaspoons fresh lemon juice
1 1/2   cups champagne

Combine water and brown sugar in a medium saucepan. Heat over medium heat, stirring frequently, just until sugar melts.   Transfer sugar-water mixture to a blender; add wild blueberries and lemon juice. Blend until smooth. Pour in champagne. Chill if warm.   Transfer mixture to a ice cream maker; freeze according to manufacturer’s instructions until frozen. Keep in freezer.