Photo: Leigh Beisch; Styling: Dan Becker
Total Time
6 Hours
Yield
Serves 8, with 2 cups sorbet left over

This riff on the classic Bellini cocktail turns it into a sleek little dessert.

How to Make It

Step 1

Cook peaches, sugar, and 1/2 cup water in a medium saucepan over low heat until mixture is very hot and peaches have softened, about 15 minutes. Stir in corn syrup and lemon juice. Remove from heat.

Step 2

Purée until smooth using an immersion blender (or use a regular blender, working in batches). Pour peach purée through a strainer into a bowl, using a ladle to push purée through. Chill mixture until cold.

Step 3

Make sorbet: Add 1 cup sparkling wine to peach purée (cork remaining wine and chill until ready to serve), then freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, about 5 hours.

Step 4

Make Bellini: Pour 1/4 cup reserved sparkling wine into each of 8 chilled Champagne flutes, then top with 3 small scoops of sorbet.

Step 5

Note: Nutritional analysis is per 1/4 cup sorbet.

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