Peach Champagne Sorbet

1. Puree the chopped peaches until smooth (it should look like applesauce).

2. In a small saucepan over medium heat, combine the champagne, lemon and sugar. Stir until the sugar is completely dissolved.

3. In a medium bowl, mix the pureed peaches with the champagne syrup. Cover bowl with plastic wrap and chill in the fridge for 3-4 hours.

4. Once chilled, pour the liquid into a shallow pan. Cover with foil and freeze for a minimum of 24 hours (I froze mine for 2 days).

5. If you don’t have an ice cream maker, scoop the frozen mixture into a food processor. Pulse until smooth. It comes out fantastic!