Peach-Champagne Sorbet

Course : Sorbet
Serves: 4
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3 pounds ripe peaches -- about 10
1 dash salt
1 tablespoons lemon juice
3 tablespoons champagne
1 cup simple syrup

Preparation / Directions:

Wash, peel and pit the peaches. Place in a nonreactive pot with the salt, lemon juice and champagne. Cook until soft, stirring often so that the peaches do not scorch. Cool, pur‚e, combine with simple syrup and freeze.


Nutritional Information:

299 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 69g Carbohydrate; 0mg Cholesterol; 138mg Sodium

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