Champagne & Peach Sorbet This spritzy peach sorbet recipe is a quick way to use up ripe fruit to make a delectable dessert. For a prettier sorbet, leave the peels on the fresh peaches. If Champagne is out of the budget, try Spanish Cava or Italian Prosecco. From EatingWell: July/August 2013 Yield: 4 cups Active Time: 15 minutes Total Time: 4 3/4 hours INGREDIENTS 4 cups quartered, pitted ripe peach (about 4 peaches), fresh or frozen (see Tips) 1 cup Champagne or sparkling wine or white grape juice 1 tablespoon lemon juice 1/2 cup sugar PREPARATION Puree peaches in a food processor until smooth. Combine Champagne (or sparkling wine or white grape juice), lemon juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions. TIPS & NOTES Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving. Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed. NUTRITION Nutrition Per Serving: 102 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 1 g protein; 1 g fiber; 0 mg sodium; 149 mg potassium. Nutrition Bonus: 1 Carbohydrate Serving Exchanges: 1/2 fruit, 1 other carbohydrate
Posted on: Fri, 12 Jul 2013 02:32:19 +0000
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