Champagne & Peach Sorbet
From EatingWell: 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.
- 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
- Puree peaches in a food processor until smooth.
- 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.
- Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
- Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.
Tips & Notes
- 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.
Per 1/2 cup: 102 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 13 g added sugars; 1 g protein; 1 g fiber; 0 mg sodium; 149 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/2 fruit, 1 other carbohydrate
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- Main Ingredient
- Vegetarian, other
- Type of Dish
- Desserts, frozen
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- July/August 2013