| 1 | Make sugar syrup by dissolving sugar in one cup water. |
| 2 | Boil, covered for fi ve minutes and then cool. |
| 3 | Peel and stone peaches, mash pulp until smooth or puree in blender. |
| 4 | Add le mon juice and champagne. |
| 5 | Combine fruit and sugar syrup. |
| 6 | Freeze in ice cre am freezer or tray |
| 7 | ~ - - - - - - - - - - - - - - - - - |
