Valentine's Day Recipe: Champagne Peaches with Raspberry Sorbet
WA News / Sandie Bertrand © Enlarge photo
Champagne Peaches with Raspberry Sorbet
·60g caster sugar
·60ml water
·150g frozen raspberries
·2 ripe peaches
·1 cup champagne
Place the sugar and water in a small saucepan, stir until dissolved then bring to a boil. Remove from the heat and allow to cool.
Place the raspberries and the sugar syrup in a blender and blend until smooth. Pour into a container, cover and place in the freezer overnight.
Peel and remove the stones from the peaches and cut into slices. Place the slices into 2 glasses, pour over the champagne and top with a spoonful of the raspberry sorbet.Follow thewest.com.au on Twitter
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