Name: Sorbetto Bellini (Peach and Champagne Sorbet)
Yield: Makes 3 cups
Cuisine: Italy
Ingredients: ½ cup plus 1 tablespoon sugar; 1½ pounds ripe peaches; 2 tablespoons fresh lemon juice; ¾ cup Champagne; 3 teaspoons grated lemon zest; ½ cup water

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

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

Europe
Italy
Dessert
Vegan
Mediterranean
Gluten-free
Summer

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