Joyce Goldstein

Sorbetto Bellini

Peach and Champagne Sorbet

Preparation info
  • Makes

    3 cups

    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Everyone knows that the Bellini is a drink associated with Harry’s Bar in Venice. But not everyone knows what a wonderful sorbet it can become. Serve as is or with a few sliced peaches for an ideal summer dessert.

Ingredients

  • 1½ pounds ripe peaches
  • ½ cup plus 1 tablespoon sugar

Method

Blanch the peaches 2 minutes in a pot of boiling water. Refresh in ice water. Peel and pit the peaches, then mash to a puree with a fork or in a food processor. You should have about 2¾ cups puree. Transfer to a mixing bowl.

Heat the sugar and water to boiling in a saucepan, stirring to dissolv