peach sorbet

• Boil 4 oz. water with 1 1/3 cups of granulated sugar. Allow to cool.
• Peel 2 lb. peaches, cut into quarters and puree in food processor.
• Combine juice from one lemon, puree and simple syrup.
• Pour into ice cream maker and set in operation for one hour.
• When sorbet has frozen, place in freezer with sorbet glasses.
• Place two balls of sorbet in each glass with chilled champagne.