Lemon Sorbet

Peel of 1 lemon diced small
1 cup Bisleri
11/2 cup sugar
1/2 cup lemon juice

Make a syrup by combining the finely diced lemon peel with the water and the sugar in a non-corrosive pan. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from the heat and let cool. Combine the syrup with the lemon juice and the Bisleri mineral water. Pour into ice cream maker and follow manufacturer directions.

Peach Amaretto Sorbet

1/2 cup Bisleri Mineral Water
2 cup sugar
2 cups diced very ripe peeled peaches
2 teaspoons lemon juice
3 tablespoons amaretto

In a medium saucepan, combine Bisleri mineral water, sugar and peaches. Simmer over medium heat until peaches are tender, about 5 minutes. Remove from heat and cool.
Puree in blender with lemon juice and Amaretto. Place mixture in a metal dish, cover and freeze for 4 or more hours, stirring the outer frozen mixture into the center every half hour, until it is firm but not solidly frozen. or, freeze in an ice cream freezer according to manufacturer's directions.

Peach Slush

6 oz. frozen lemonade
2 pitted, peeled peaches
1/4 cup sugar
6 oz. Bisleri mineral water
crushed ice

Blend the above mixture in the blender until the consistency of slush. Serve chilled.