Food Network: Emeril's Frozen Belini

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Emeril's Frozen Belini
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1 pound frozen peaches, sliced and thawed
1 cup sugar
2 cups water
1 bottle champagne

Directions
In saucepan, over medium heat, combine the peaches,
sugar, and water. Bring the liquid to a boil. Reduce the heat to medium low and
simmer for 5 minutes. Remove from the heat and cool. In a blender, puree the
mixture until smooth. Add a enough water to thin the puree out into a peach
juice. Pour into a shallow dish and freeze until firm. Remove the peach mixture

from the freezer and allow to sit out for 10 minutes. Using a large spoon, scrape
the mixture back and forth to form a slushy mixture. Fill each flute glass 2/3 of
the way with Champagne. Add the slushy peach mixture and serve.