Combine water and sugar in a medium-sized saucepan and place on stovetop over medium heat. Stir frequently until the sugar is dissolved.

Remove from heat and stir in champagne. Stir until combined.

Pour mixture into a 9x13 pan (or other deep dish).

Cover with plastic wrap and transfer to the freezer.

Chill for two hours, then use a pair of forks to stir/flake the mixture. Re-cover and return to freezer for at least another 2-3 hours, periodically stirring/flaking the mixture again.

Once mixture is frozen through it should still have a flaky/almost snowball-like consistency. Break it up with a fork and serve.