Peach And Champagne Sorbet Recipes

Steps:

• Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate.
• Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour.
• Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water.
• Peel the peaches; halve them and remove the pits.
• Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.
• In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat.
• Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.
• Strain the syrup into the peach puree and blend well.
• Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well.
• Refrigerate until chilled.
• Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Steps:

• Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
• Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.