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

This Story Originally Appeared On sunset.com

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Leigh Beisch; Styling: Dan Becker

Recipe Summary

total:
6 hrs
Yield:
Serves 8, with 2 cups sorbet left over
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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

Nutrition Facts

131 calories; calories from fat 1%; protein 0.4g; fat 0.1g; saturated fatg; carbohydrates 14g; fiber 0.6g; sodium 8.8mg; cholesterolmg.