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Heat the simple syrup until warm, then add the Champagne and stir until thoroughly combined.
Stir in the orange juice and lemon juice and add the strips of zest. Cover the pot and let it infuse for 1 hour.
After it has infused, strain out any pulp and the zest.
Pour into an ice cream maker and freeze according to the manufacturer’s instructions. It should come out like a very thick slushie; it won’t get as hard a sorbet.
While the punch freezes, make the Italian meringue by combining the sugar and water in a saucepan. Set it over high heat and don’t stir it or swirl it. Bring it to 240°F (115°C), about 4 to 5 minutes.
Meanwhile, beat the egg white in a very clean bowl until you get soft peaks.
When the syrup is ready, beat the egg white constantly while you pour the syrup in a slow stream. Continue to beat the meringue until you have nice shiny stiff peaks.
When the sorbet is ready, fold some of the meringue into it. The amount of meringue should be about ¼ of the amount of sorbet.
After it’s been mixed, freeze for 3 hours.
After the sorbet has fully frozen, scoop some into a chilled glass. Top it with a bit more meringue, if desired, then pour some cold rum around the base. Serve it forth between courses as a palate cleanser.