Directions:
- Put peaches in large saucepan and cover with boiling water then cook 2 minutes.
- Drain and rinse in cold water then peel peaches and halve then remove pits.
- Transfer peaches to a food processor and coarsely puree then pour into a medium bowl.
- In medium saucepan bring sugar and 1/2 cup water to boil over moderately high heat.
- Add 2 teaspoons lemon zest and let simmer three minutes.
- Remove from heat and set syrup aside for 10 minutes.
- Strain syrup into peach puree and blend well.
- Add champagne, lemon juice and remaining lemon zest.
- Stir well then refrigerate until chilled and pour into molds.
- Freeze until slushy about 30 minutes then insert sticks and freeze overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.03 Kcal (423 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.27mg | 0% | |
| Potassium | 187.7mg | 4% | |
| Total Carbs | 21.94g | 7% | |
| Sugars | 19.64g | 79% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 7.4mg | 12% | |
| Calcium | 7.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 80.58 Kcal (337 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.01mg | 0% | |
| Potassium | 149.71mg | 4% | |
| Total Carbs | 17.5g | 7% | |
| Sugars | 15.66g | 79% | |
| Dietary Fiber | 1.36g | 7% | |
| Protein | 0.68g | 2% | |
| Vitamin C | 5.9mg | 12% | |
| Calcium | 6.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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