Preparation:
Soften gelatin in water in saucepan. Stir over low heat until gelatin is dissolved. Combine peaches, sugar and lemon juice in large bowl; mix well to combine. Place half the mixture into blender; blend smooth. Repeat with remaining half peach mixture. Combine gelatin mixture, champagne and all peach puree. Turn into metal pan; freeze until mushy, overnight if necessary. Remove from freezer; beat smooth. Refreeze until firm. Or freeze in ice cream maker according to manufacturer's direction |
