Champagne Peach Sorbet
Peach Bellini Floats
Bring sugar and water to a boil, stirring to dissolve sugar, remove from heat and allow to cool completely.
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.
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. Makes about 5 cups.
For each bellini float: Pour an ounce of peach nectar into the bottom of a Champagne flute (use a spoon to pour the nectar in so it goes right to the bottom). Spoon two small scoops of Champagne peach sorbet into the flutes and slowly pour in a rosé Champagne or Prosecco wine. Garnish with a slice of fresh peach and serve.