If I were at a restaurant and saw the words “champagne” and “sorbet” on the dessert menu, my eyes would glaze over and I’d order 10 of them.

There are probably two foods I love more than anything (unfortunately they certainly don’t pair well together…) - cookies and champagne. You could give me any flavor of cookie and I’ll love it. Same with champagne – sorbet, cocktails, jello, you name it. Love it.

Lucky for me, I can make a whole container of champagne sorbet and greedily devour it on a hot summer night.

Enjoy this sorbet – sweet summer peaches meets hints of champagne – the perfect dinner party dessert or as an eat-the-entire-container-couch-potato kind of night.

Peach Champagne Sorbet

Ingredients

• 4 ripe peaches, peeled, pitted and chopped
• 1 cup champagne (or sparkling white wine)
• 1 tablespoon lemon juice
• 1/2 cup sugar

Directions

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!