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Champagne Peach Sorbet

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Champagne Peach Sorbet

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Recipe summary

Preparation time:
Cooking time:
Yield: 5

Ingredients

  • 3/4 cup sugar
  • 3/4 cup water
  • 4 large peaches
  • 3 tablespoons fresh lemon juice
  • 1 1/2 cups chilled Champagne
  • 1 large egg white, lightly beaten

Directions

  1. Bring sugar and water to a boil, stirring to dissolve sugar, remove from heat and allow to cool completely.
  2. Skin peaches by immersing in boiling water for 1 minute, then remove and cool before slipping off skins. Slice peaches and place in food processor or blender with cooled sugar syrup and blend until liquefied. Strain liquid and stir in lemon juice.
  3. Immediately before adding to ice cream maker, stir in chilled Champagne and egg white and freeze following manufacturer’s instructions. Spoon sorbet into a non-reactive container and freeze for at least 2 hours before serving.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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