Peach and Champagne Sorbet
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- 1 1⁄2 lbs peaches
- 1⁄2 cup plus 1 tablespoon sugar
- 1 tablespoon grated lemon zest
- 3⁄4 cup champagne
- 2 tablespoons fresh lemon juice
directions
- Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water.
- Peel the peaches; halve them and remove the pits.
- Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.
- In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat.
- Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.
- Strain the syrup into the peach puree and blend well.
- Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well.
- Refrigerate until chilled.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
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RECIPE SUBMITTED BY
SashasMommy
United States