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1. In a blender container or food processor bowl combine cherries and 1 cup of the water. Cover and blend or process until pureed. Strain cherry mixture through a sieve, discarding pulp.
2. In a bowl combine strained cherry mixture, remaining water, sugar, champagne, and lemon peel, stirring until sugar dissolves. Pour into a 13x9x2-inch baking pan. Cover and freeze about 4 hours or until almost firm. Break the frozen mixture into chunks.
3. Transfer chunks to a large, chilled mixing bowl. Beat with an electric mixer on medium speed until smooth but not melted. Return quickly to the cold pan. Cover and freeze for 6 to 8 hours or until sorbet is firm. Makes 10 servings.