Peach and Champagne Sorbet

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READY IN: 25mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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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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