Bellini Sorbet

Ingredients:

5 large peaches peeled and cut in chunks
2 cups caster sugar
3/4 cup Champagne
2 egg whites

Preparing:

Combine the sugar with 1 liter wate in a large pan and stir over low heat until the sugar has dissolved.
Bring to the boil, add the peaches and simmer for 20 minutes.
Remove the peaches with a slotted spoon and cool completly.
Reserve 1 cup of the poaching liquid.

Chop the peches in a food processor until smooth.
Add the reserved liquid and the Champagne and process briefly until combine.
Pour into a shallow metal tray and freeze for 6 hours.

Transfer to a large bowl and beat until smooth with electric beaters.
Refreeze and repeat this step twice more, adding the egg whites on the final beating.
Place in a storage container, cover the surface with greaseproof paper and freeze until firm.