Peach Champagne Sorbet(Yields 2 Quarts)

1. 1

   Soften gelatin in water in saucepan.

2. 2

   Stir over low heat until gelatin is dissolved.

3. 3

   Combine peaches, sugar and lemon juice in large bowl.

4. 4

   Mix well to combine.

5. 5

   Place half the mixture into an electric blender and blend smooth.

6. 6

   Repeat with remaining 1/2 of peach mixture.

7. 7

   Combine gelatin mixture, champagne and all peach puree.

8. 8

   Turn into a metal pan.

9. 9

   Freeze until mushy, overnight if necessary.

10. 10

    Remove from freezer and beat smooth.

11. 11

    Refreeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.