1 cup water
3/4 cup sugar
2 cup peach puree
1 (6 or 7 medium peaches)
1 tbsp lemon juice
1 cup champagne
Directions
Make sugar syrup by dissolving sugar in one cup water. Boil, covered
for fi ve minutes and then cool. Peel and stone peaches, mash pulp
until smooth or puree in blender. Add le mon juice and champagne.
Combine fruit and sugar syrup. Freeze in ice cre am freezer or tray
Servings: 8 servings
Champeach Sorbet Recipe brought to you by Recipe Ideas
Categories: Fruit; Peach; Pork
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in fact as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move on, there are a couple of recipe books which date from the 14th Century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that appears on menues today, but instead accounts of the types of food prepared by the chefs of the upper classes of the time. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a torrent in manuscripts on cookery, some of which are kept safe in private cookery archives. During the following few hundred years, the wealthy families of the West competed to serve the most exotic meals, and as a result the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking books were highly popular mostly due to increased literacy, people having more leisure time and having more money. The arrival of television brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Champeach Sorbet recipe.
