Champeach Sorbet

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