Bring the sugar, water and honey to a boil.
Mix in the lemon juice, lemon zest and the yogurt.
Stir so that the yogurt blends in well with the sugar mixture.
Pour all the contents into an ice cream machine, and run it until it achieves a good sorbet consistency.
Pour the champagne into martini glasses.
Place a scoop of sorbet into each glass.
Poor 1/4 cup (1/2 dl) ABSOLUT APEACH over each scoop of sorbet.
Serve as a transition course or a quick dessert.