Champagne & Peach Sorbet

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From: EatingWell Magazine July/August 2013

This spritzy peach sorbet recipe is a quick way to use up ripe fruit to make a delectable dessert. For a prettier sorbet, leave the peels on the fresh peaches. If Champagne is out of the budget, try Spanish Cava or Italian Prosecco.

Ingredients 8 servings

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  • 4 cups quartered, pitted ripe peach (about 4 peaches), fresh or frozen (see Tips)
  • 1 cup Champagne or sparkling wine or white grape juice
  • 1 tablespoon lemon juice
  • 1/2 cup sugar

Preparation

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  1. Puree peaches in a food processor until smooth.
  2. Combine Champagne (or sparkling wine or white grape juice), lemon juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.
  • Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
  • Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.
  • If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 102 calories; 0 g fat(0 g sat); 1 g fiber; 20 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 19 g sugars; 0 g added sugars; 251 IU vitamin A; 6 mg vitamin C; 5 mg calcium; 0 mg iron; 0 mg sodium; 149 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 1 other carbohydrate

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