This is one of those summer desserts that you should always have in your freezer. It’s perfect as a light, refreshing ending to a big dinner or as the fun and fabulous star of a Mother’s Day brunch. It’s so simple to make and it feels really festive. Because it’s a sorbet you do have to make in advance so it has time to freeze properly, but that just means you can make a batch and enjoy it over and over.
A Bellini is usually made from peaches and prosecco, but for this recipe you can use any mix of stone fruits and any sparkling wine you like. I usually make it with mostly peaches and whatever is in season. It’s great with an apricot, nectarine or plum thrown in – and it’s a the perfect way to use up fruit that is a little too ripe.
You will need an ice cream maker to get the right texture, although I have made it without one in a pinch. The great thing about adding alcohol is that it keeps the sorbet from freezing too much, so the sorbet stays smooth and easy to scoop. Cheers!
- Peel the peaches. Chop the peaches and any other fruit into small chunks. Other fruits like plums or apricots don’t need to be peeled.
- In a medium saucepan combine the chopped fruit, sugar and the juice of 1 lemon. Stir together and start to cook on medium to low heat.
- Cook for about 10 minutes, stirring occasionally. Lower the heat if the mixture gets too bubbly. The fruit should break down and release it’s juices. You’ll know it’s ready when the fruit seems almost pureed and the liquid is bright and fragrant.
- I like leaving the fruit as is with a little bit of texture. If you want it completely smooth, let it cool and then pulse it a few times in the food processor or puree in a blender. Refrigerate the fruit for at least 2 hours until it is completely chilled.
- Pour the fruit mixture and the prosecco into an ice cream maker and use according to manufacturer’s instructions. Freeze as needed and voila!
Sorbet can be stored in an airtight container for 1 month.