Peach Champagne Sorbet(Yields 2 Quarts) - cooking recipe

Ingredients

1 tsp. plain gelatin
6 large fresh peaches, quartered
1 c. sugar
2 c. champagne
1/4 c. water
2 Tbsp. fresh lemon juice

Preparation

Soften gelatin in water in saucepan.
Stir over low heat until gelatin is dissolved.
Combine peaches, sugar and lemon juice in large bowl.
Mix well to combine.
Place half the mixture into an electric blender and blend smooth.
Repeat with remaining 1/2 of peach mixture.
Combine gelatin mixture, champagne and all peach puree.
Turn into a metal pan.
Freeze until mushy, overnight if necessary.
Remove from freezer and beat smooth.
Refreeze until firm.