Bellini Sorbet

Bellini Sorbet
Photo: Leigh Beisch; Styling: Dan Becker
Yields Serves 8, with 2 cups sorbet left over Total Time 6 hrs
This riff on the classic Bellini cocktail turns it into a sleek little dessert.

Ingredients

 4 cups peeled and sliced peaches
 1/4 cup sugar
 1/4 cup corn syrup
 1 tablespoon lemon juice
 1 bottle (750 ml.) demi-sec sparkling wine, divided
Nutrition Facts

Servings 0

Amount Per Serving
Calories 131Calories from Fat 1
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.8mg1%
Total Carbohydrate 14g5%
Dietary Fiber 0.6g3%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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
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
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
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
5

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

Ingredients

 4 cups peeled and sliced peaches
 1/4 cup sugar
 1/4 cup corn syrup
 1 tablespoon lemon juice
 1 bottle (750 ml.) demi-sec sparkling wine, divided

Directions

Step 1
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
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
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
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
5

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

Bellini Sorbet
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