bellini (peach-prosecco) sorbet

During peach season, there’s almost nothing better than a bellini, and this sorbet turns one of my favorite drinks into a frozen dessert. This is best made with ripe local peaches; my favorite in New Orleans are from The Peach Pelican, who import peaches weekly from Georgia during their summer peak. This sorbet is delicious and refreshing on its own but pouring more Prosecco over a few scoops turns it into a slushy drink, perfect for hot nights.

EQUIPMENT:

small and medium pot

knife and cutting board

measuring cups

blender

ice cream maker

YIELD: 3 pints

TIME: 2 hours plus freezing time

TO MAKE:

INGREDIENTS:

1 1/2 cups sugar

1 1/2 cups water

8-10 peaches ( to make 6 cups of peeled chopped peaches)

2 lemons

1 cup chilled prosecco

In a small pot, bring the sugar and water to a boil to make simple syrup. Stir to dissolve the sugar. Boil for one minute, remove from the heat, and chill the syrup until completely cold.

Bring a medium pot of water to a boil. Make an ice bath in a large bowl. Score the peaches on the base and place in the boiling water for one minute. Immediately place the peaches in the ice bath to cool. When cool, the peach skins will easily slide off.

Remove the peach pit and chop the peaches to make 6 cups of peaches. Place the peaches in a bowl and strain the juice of 2 lemons over them. Place the peaches in a blender with 1 3/4 cups cold simple syrup and 1 cup prosecco. Puree well until completely smooth.

Pour the mixture into an ice cream maker and spin until frozen. You will most likely need to do it in two batches.

Transfer to a container and freeze for several hours before serving.