Wash, peel and pit the peaches. Place in a nonreactive pot with the salt, lemon juice and champagne. Cook until soft, stirring often so that the peaches do not scorch. Cool, purée, combine with simple syrup and freeze.

YIELD: 1-1/2 quarts, about 12 servings


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Chuck Taggart   email chuck (at) gumbopages (dot) com