Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds peaches

  2. 1/2 cup plus 1 Tablespoon sugar

  3. 1 Tablespoon grated lemon zest

  4. 3/4 cup champagne

  5. 2 Tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preparation: 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. Yield: about 1 quart Recipe Source: The Best of Food & Wine (American Express Publishing) Reprinted with permission.


Send feedback