Frozen Champagne Elderflower Soup with White Peaches

From the Wine Enthusiast Pairings Book
  • 14 cups mineral water
  • 1 bottle Champagne
  • 2 14 cups elderflower syrup
  • 34 cup Muscat dessert wine 3 ripe white peaches, halved, pitted, peeled, and cut into thin (18-inch) slices

Combine all the liquids and freeze in an ice cream machine according to the manufacturer’s instructions.

Place 8 soup bowls in the freezer 1 hour before needed.

To serve, place a 4-inch round tart ring mold in the bottom of a soup bowl. Fan a single layer of peach slices in the bottom of the mold. Using the back of a spoon, spread some of the sorbet into the mold and level it off with a spatula. Remove the mold, and garnish with a slice of white peach. Plate the remaining sorbet and sliced peaches in the same manner. Serve immediately.

Published on December 18, 2009
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