- 1⁄4 cups mineral water
- 1 bottle Champagne
- 2 1⁄4 cups elderflower syrup
- 3⁄4 cup Muscat dessert wine 3 ripe white peaches, halved, pitted, peeled, and cut into thin (1⁄8-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.