One of our favorite sites turned seven this month, Eat Boutique, and there has been a whole month of celebrating going happening. Not only do we adore Maggie who is the brains behind Eat Boutique but we love everything about her site from the delicious recipes that a home chef can tackle, to the great decorating style for entertaining (this lady has style), to everyday tidbits of everyday life. It is the first must-read in the morning over coffee, and you should be doing the same. To celebrate the last days of summer I made these very chic Champagne Peach Floats which are a fun way to kick off the last of your summer BBQs.
We have the same philosophy as Maggie does that anything can be made at home with a little patience and love, and the partnership we have formed has only grown into the best of friendships. We could keep gushing about how wonderful Maggie and the Eat Boutique team are, but you should go see for yourself. To celebrate turning seven, we made these very adult champagne peach floats. Raise your glass and toast with us! Here is to another delicious 7 years.
- 3 peaches
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1/3 cup Lillet Blanc
- 1 bottle of champagne - we like a very dry but use your favorite
Cut the peaches in half and remove the pit. Place in a food processor.
Add the lemon juice and sugar, give it a whirl and process until a thick puree forms.
Strain the peach puree through a fine sieve into a medium bowl.
Stir in the Lillet until well mixed.
Place a thin layer of plastic wrap onto the top of the mixture, then place in the freeze.
Scoop out small balls of sorbet and place into champagne glasses.
Top off with champagne.
Be sure to add the lemon juice to keep the color of the peaches bright.