Raspberry Peach Champagne Sorbet
Light and refreshing with a beautiful color.
- 1 13-oz jar Stonewall Kitchen Raspberry Peach Champagne Jam
- 1/4 cup fresh lemon juice
- 1/2 teaspoon minced lemon zest
- 2 cups water
- Put Raspberry Peach Champagne Jam in a small saucepan and warm gently.
- Remove from heat and strain seeds, reserving strained preserves.
- Combine strained jam, lemon juice, zest and water in a bowl.
- Mix well.
- Freeze according to ice cream maker's directions.