Wash 8-10 blood oranges thoroughly. Cut in half and juice using a citrus juicer. Strain through a fine mesh sieve to ensure a smooth texture.

In a medium saucepan, combine blood orange juice with granulated sugar, 1-2 tablespoons of fresh lemon juice, and a pinch of salt. Heat over medium until sugar dissolves.

Remove from heat and let cool to room temperature, about 1 hour. Alternatively, place in refrigerator for 30 minutes.

Stir in 2 cups of very cold champagne or prosecco until fully integrated.

Pour mixture into ice cream maker and churn until soft-serve consistency, about 20-30 minutes.

Transfer churned sorbet into a freezer-safe dish. Cover and freeze for at least 4 hours.

Before serving, let sorbet sit at room temperature for 5-10 minutes to soften slightly for easier scooping.