Isn't the above photograph by Anna Malmberg beautiful?
I love the soft focus, otherworldly effect.
She's a fashion photographer from Sweden, currently living in Paris, and her work is just breathtaking to me. All dreamy and airy and gossamer.
And speaking of airy, gossamer things, how about a recipe for some peach champagne sorbet?
Perfect for that party tonight!
Peach Rose-Champagne Sorbet
What You'll Need:
(makes about 4 cups)
1 3/4 pounds peaches
3/4 cup sugar
2 cups rose Champagne
2 tablespoons light corn syrup
1 tablespoon freshly squeezed lemon juice
ice cream maker
How To Make It:
Put peaches into a large saucepan. Add sugar and enough Champagne to come one-third of the way up the sides of the peaches (about 1 1/2 cups). Bring to a simmer over medium heat. Cook until peaches are soft, 10 to 14 minutes. Remove from heat. Pour peaches and liquid through a fine sieve into a medium bowl, and reserve liquid; let peaches stand until cool enough to handle.
Remove skin from peaches, and cut flesh into chunks; discard the skin and pits. Puree peaches in a food processor with reserved cooking liquid. Stir in remaining Champagne, the corn syrup and lemon juice. Refrigerate until cold, about 15 minutes. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. Then transfer to an airtight container and freeze until firm, about 2 hours.