There’s nothing like a cocktail and dessert in one. Inspired by the Bellini cocktail, which was invented in around 1934 by Giuseppe Cipriani of Harry’s Bar in Venice, and still served there to this day. This sorbet is really refreshing and delicious. It’s also really easy to make and if you like Bellinis and you like sorbet, then you have hit the jackpot with this recipe. It is perfect on Valentine’s Day at the end of the meal. It’s light and a bit boozy, so your not too stuffed for your romantic shenanigans ahead. I would also serve this on a special occasion like Christmas Eve or New Years Eve or just because you fancy it.
4 ripe peaches, skinned, stoned and cut into pieces (I really like white fleshed peaches) if you can’t get any, tinned or bottled peaches are just fine
Juice and zest of a lemon
125 ml of sparkling wine or champagne (I use Jacobs Creek sparkling rosé)
2 tablespoons of caster sugar
Put the peach pieces on a sheet of tin foil and place them in the freezer till rock hard, this takes several hours or overnight.
Just before serving put all the ingredients in a blender and blend till smooth. Serve in frozen glasses or put into a sealed freezer container as you can make it in advance and freeze it, but take the sorbet out a few minutes before serving, so it’s easier to scoop.
lastly…I would probably make double or triple the recipe quantities so I always have some in the freezer and then I can have a sneaky scoop in a delicious cone when the mood strikes, or if I’m entertaining, the dessert is already made. It’s delicious served with ameretti biscuits on the side. Check out my other posts for chocolate pear icecream, quick cantaloupe sorbet, pear sorbet and watermelon sorbet. They are all easy to make and don’t require an icecream maker.