Summertime calls for cooling treats, and this Peach Bellini Sorbet is exactly what you need. It’s a refreshing twist on the classic Italian cocktail, combining the sweet juiciness of peaches with the bubbly joy of prosecco. Perfect for lazy afternoons or as a light dessert after a hearty meal.
Peaches are the star here, bringing a natural sweetness and a beautiful color. When ripe, they’re incredibly juicy and flavorful, just what you want for a sorbet. Prosecco adds a sparkling note that elevates the sorbet, making it feel special. Use a decent bottle, but no need to splurge. Granulated sugar helps balance the flavors and keeps the sorbet from freezing too hard. Lemon juice provides a touch of acidity to enhance the peach flavor. Lastly, vanilla extract adds a hint of warmth and complexity, tying everything together.
This sorbet pairs beautifully with a light almond biscotti or a slice of pound cake. Serve it in a chilled glass with a fresh mint sprig for an elegant touch. It also makes a delightful palate cleanser between courses at a dinner party.
Start by peeling and pitting your peaches. A little tip: blanch them in boiling water for about 30 seconds, then plunge them into ice water. The skins should slip right off. Once peeled, toss those peaches into a blender and puree them until smooth. You’re looking for a silky consistency here.
Next, add the prosecco, sugar, lemon juice, and vanilla extract to the blender. Blend everything together until well combined. You want the sugar to dissolve completely, so give it a good whirl.
Pour the mixture into a shallow dish. This helps it freeze more evenly. Pop it into the freezer. Here’s the key: stir it every 30 minutes for about 2 hours. This breaks up the ice crystals, giving you a smoother sorbet.
Once it’s firm but still scoopable, it’s ready to enjoy. If you’re not serving it right away, transfer it to an airtight container. It’ll keep in the freezer for a few days, but honestly, it’s so good it probably won’t last that long!
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