Champeach sorbet

8 Servings

Ingredients

Quantity Ingredient
1 cup Water
¾ cup Sugar
2 cups Peach puree
(6 or 7 medium peaches)
1 tablespoon Lemon juice
1 cup Champagne

Directions

Make sugar syrup by dissolving sugar in one cup water. Boil, covered for fi ve minutes and then cool. Peel and stone peaches, mash pulp until smooth or puree in blender. Add le mon juice and champagne.

Combine fruit and sugar syrup. Freeze in ice cre am freezer or tray

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