Champeach sorbet
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]w6+msn(z&Ϋw6M{| `K3IQ" 3߀pwgy,d8{yΞ:{={Aj{oBV֪{C)Q3PX:dOe<j:h2?qX%r.g[<;q":Ja YO,Rҳ:Jmw?8~?$#<'ß*갫X+_0&?#·J<%! @j! 2ʦ*tIYY1eeoZ=g-*bG\" X%cHt.kYDϞ=&x{0~)b <L~ur:Ia-4-3pL/5JVkY:q!Q+///߸?3 FׯfϧZ_O7bE"M9sjk;EQ%;%Z-jFRт5.1nJ>v$f%:#|CT!5q{u-u~UmGt^SkȄk>]پf2MmKи&0ΛLe?74v(jQi5(o"{M[m ڑ,w+_ڻһ݊sG¿;j"=TkD4W q; KV{0,tyGnC60ݙfm춇v{?)"ٔICT O]j.2j>)O2sw*mYpԃnK)pLEN3y2%TG}=ARz4ei*^ YF0Ϝ8+šnj/^$M_t:[G䁦\4G>k9)K-b:Gd|!Q uQ-塢UܐJ,TFl&қ?U: t <" ;sk /\$*%"̧k]CV#vx`*hM<ɫJL!Sp [2%E ĸD'Hyzty8zqț8r[b^1\ ?hrq޼VbäZ_A]FkUn2U|o'dO١eJATz-@\O:a̦Fݺn#lƮzqlvcF2R\0Br>_èG]CZUɎTֹlAv:)~3|nd1#u#μ|B>`׽+(0cBKvFӜ5H TFONN*,}ɜXڴ3;AwuTJȑjK4Hv\7O*+EsGlΒ«.k)̛ 4#ٻ7T>ይKe3arNٌO=8-5P@ 2EHHXj𽪈3wC-c8c1^Tf|mD\MI@[mtL`#Bzٵ<i}T'5ѶGQ+}O |@g!aK>42&;5:3Dl&v03@=81#y276&!kIeV$D߲\ff627gY6)m4y1g!og4i~T<22ȍ4mD Y_]1hYjNި!"71ֳtm%M~۶0Ge[Fa@a8~8a&GFb<6RM\+~SmL zgrō[zWcw]H#14aqD`@==_'8K2 3 EL̟ c0qk@mc0˹'d&^z%C1dF 4Ͳ//)|2·|"&ޚiWAR.n<5: I іi4522!8adw Champeach sorbet
  Sorbet    Low Fat  
Last updated 10/4/2011 7:48:47 PM. Recipe ID 7595. Report a problem with this recipe.
]w6+msn(z&Ϋw6M{| `K3IQ" 3߀pwgy,d8{yΞ:{={Aj{oBV֪{C)Q3PX:dOe<j:h2?qX%r.g[<;q":Ja YO,Rҳ:Jmw?8~?$#<'ß*갫X+_0&?#·J<%! @j! 2ʦ*tIYY1eeoZ=g-*bG\" X%cHt.kYDϞ=&x{0~)b <L~ur:Ia-4-3pL/5JVkY:q!Q+///߸?3 FׯfϧZ_O7bE"M9sjk;EQ%;%Z-jFRт5.1nJ>v$f%:#|CT!5q{u-u~UmGt^SkȄk>]پf2MmKи&0ΛLe?74v(jQi5(o"{M[m ڑ,w+_ڻһ݊sG¿;j"=TkD4W q; KV{0,tyGnC60ݙfm춇v{?)"ٔICT O]j.2j>)O2sw*mYpԃnK)pLEN3y2%TG}=ARz4ei*^ YF0Ϝ8+šnj/^$M_t:[G䁦\4G>k9)K-b:Gd|!Q uQ-塢UܐJ,TFl&қ?U: t <" ;sk /\$*%"̧k]CV#vx`*hM<ɫJL!Sp [2%E ĸD'Hyzty8zqț8r[b^1\ ?hrq޼VbäZ_A]FkUn2U|o'dO١eJATz-@\O:a̦Fݺn#lƮzqlvcF2R\0Br>_èG]CZUɎTֹlAv:)~3|nd1#u#μ|B>`׽+(0cBKvFӜ5H TFONN*,}ɜXڴ3;AwuTJȑjK4Hv\7O*+EsGlΒ«.k)̛ 4#ٻ7T>ይKe3arNٌO=8-5P@ 2EHHXj𽪈3wC-c8c1^Tf|mD\MI@[mtL`#Bzٵ<i}T'5ѶGQ+}O |@g!aK>42&;5:3Dl&v03@=81#y276&!kIeV$D߲\ff627gY6)m4y1g!og4i~T<22ȍ4mD Y_]1hYjNި!"71ֳtm%M~۶0Ge[Fa@a8~8a&GFb<6RM\+~SmL zgrō[zWcw]H#14aqD`@==_'8K2 3 EL̟ c0qk@mc0˹'d&^z%C1dF 4Ͳ//)|2·|"&ޚiWAR.n<5: I іi4522!8adw


 
      Title: Champeach sorbet
 Categories: Desserts, Fruits, Low-fat
      Yield: 8 Servings
 
      1 c  Water
    3/4 c  Sugar
      2 c  Peach puree
           (6 or 7 medium peaches)
      1 tb Lemon juice
      1 c  Champagne
 
  Make sugar syrup by dissolving sugar in one cup water. Boil, covered
  for fi ve minutes and then cool. Peel and stone peaches, mash pulp
  until smooth or puree in blender. Add le mon juice and champagne.
  Combine fruit and sugar syrup.  Freeze in ice cre am freezer or tray
 




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Recipe ID 7595 (Apr 03, 2005)

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