Raspberry Peach Champagne Sorbet

Light and refreshing with a beautiful color.

ingredients

• 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

directions

1. Put Raspberry Peach Champagne Jam in a small saucepan and warm gently.
2. Remove from heat and strain seeds, reserving strained preserves.
3. Combine strained jam, lemon juice, zest and water in a bowl.
4. Mix well.
5. Freeze according to ice cream maker's directions.