Peach Bellini and Prosecco Sorbet

Peach Bellini & Prosecco Sorbet

Peach Bellini & Prosecco Sorbet

PEACH BELLINI AND PROSECCO SORBET
Adapted from a recipe in Marie Claire Idées summer recipe issue

14 – 16 oz (400 – 450 g) fresh ripe yellow peaches
5/8 cup (150 ml) Bisol Prosecco or any other sparkling or dry white wine
6 Tbs runny/liquid honey
¼ tsp Nielsen Massey lemon extract or 2 tsps lemon juice

Peel the peaches (if very juicy, peel the peaches over the bowl of the robot mixer or blender to catch the juice) and remove the pit/stone (discard). Cut the peaches into chunks, place in a robot mixer or blender and mix to purée. Pour the peach purée into a bowl.
Add the Prosecco, the honey and the lemon extract or lemon juice and blend or whisk well. Pour the liquid into a freezer-safe container, a metal pan or a plastic container, preferably with a lid, and place in the freezer. The larger and shallower your pan (8 x 12 x 1 inch/20 x 30 x 2 cm), the quicker the sorbet will be ready to eat.

For a shallow pan, stir the sorbet every 15 minutes or so, using a fork, spatula or metal spoon, until ready to serve. For a deeper container, stir every few hours and then leave in the freezer overnight. Stir it up before serving.

Serve as is for a refreshing, flavorful treat. For a summery, elegant dessert, serve with fresh raspberries and strawberries.

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