Champeach Sorbet

8 servings 1 c water

3/4 c sugar

2 c peach puree

(6 or 7 medium peaches)

1 tb lemon juice

1 c champagne

Make sugar syrup by dissolving sugar in one cup water. Boil, covered for fi

ve minutes and then cool. Peel and stone peaches, mash pulp until smooth or puree in blender. Add le

mon juice and champagne. Combine fruit and sugar syrup. Freeze in ice cre

am freezer or tray - - - - - - - - - - - - - - - - - - --