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Dessert and a cocktail in one blender!Champagne, Peaches,
Don’t love super sweet (I’ll never understand you…)? Use a dry champagne.
Pregnant or not a drinker? Use sparkling grape juice (like we did this time, but after come November).
We used fresh peaches, cut them into sixths, and froze them for a few hours. But you can also save a step and buy some frozen peaches at your local grocery store.
The skins provided some extra color (and nutrients, who’s counting though, it’s girls night), but feel free to remove if you’re a pulp-free kind of a gal.
The tamper is your friend. Push the frozen ingredients from the corners into the blade.
If the mixture isn’t blending smoothly, add a little champagne to the container until you have the correct consistency.
Scoop directly from the container into serving dishes. If not serving until later, pre-scoop single servings onto a cookie sheet and place in freezer. Take out to thaw 5-10 min before serving.
Want some extra bubbles? Pour some champagne over your sorbet scoops, drink it like a float.