Make sugar syrup by dissolving sugar in one cup water. Boil, covered for
five minutes and then cool. Peel and stone peaches, mash pulp until smooth
or puree in blender. Add lemon juice and champagne. Combine fruit and
sugar syrup. Freeze in ice cream freezer or tray
Recipe By : Topaze
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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