Ingredients:

Preparation:

Make sugar syrup by dissolving sugar in one cup water. Boil, covered for five minutes and then cool. Peel and stone peaches, mash pulp until smooth or puree in blender. Add lemon juice and champagne. Combine fruit and sugar syrup. Freeze in ice cream freezer or tray

Nutritional Information:

98 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 1mg Sodium