Champeach Sorbet
Cuisine: French
Author: Kitchens
  • 1 Cup water
  • 3/4 Cup sugar
  • 2 Cups peach puree (6 or 7 medium peaches)
  • 1 Tablespoon lemon juice
  • 1 Cup Champagne
  1. Make sugar syrup by dissolving sugar in one cup water. Boil, covered for five minutes and then cool.
  2. Peel and stone peaches, mash pulp until smooth or puree in blender. Add lemon juice and champagne.
  3. Combine fruit and sugar syrup.
  4. Freeze in ice cream freezer or tray.
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