Tuesday, June 21, 2016

Peach Bellini Sorbet

Ripe peaches blended with Prosecco make this a refreshing dessert on a hot summer day.   The peaches just keep getting better and better and we still have months of them to enjoy in so many different ways.  You don't even need an ice cream maker for this sorbet.  Just allow the mixture to cool in the refrigerator before placing in the freezer and it turns out perfect.  




Peach Bellini Sorbet

5 ripe peaches
2 tbsp lemon juice
2/3 cup sugar
1/3 cup light corn syrup
2/3 cup Prosecco

Puree the peaches until they are completely liquid.  Pour into a large saucepan with the lemon juice, sugar and corn syrup.  Heat over a medium low heat and stir until the sugar has dissolved. Remove from the head and cool to room temperature.  Stir in the Prosecco and place in the refrigerator in an air tight container.  When it has cooled completely, place in the freezer for 24 hours.