Add the champagne and peach juice to the sugar syrup and churn in an ice cream maker until just thick enough to scoop. Alternatively, if making by hand, place in a shallow freezer-proof container and freeze for four to six hours, whisking the partially frozen mixture at least twice during the process.

Reprinted with permission from Ices: Sorbets, Granitas, Sherbets and More by Sunil Vijaykar. Copyright 2007. Published by Ryland Peters and Small.

Summer Dessert #2 - Lavender Cupcakes

By Susannah Blake

Subtly scented with lavender, these golden, buttery cupcakes are deliciously simple with an understated elegance, so they’re perfect for serving mid-afternoon with a cup of tea. The fragrant taste of the lavender flowers gives the cupcakes an elusive hint that you can’t quite put your finger on. Makes 12 servings.