Sorbetto Bellini

Peach and Champagne Sorbet

Preparation info

  • Makes

    3 cups

    • Difficulty


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.


  • pounds ripe peaches
  • ½ cup plus 1 tablespoon sugar
  • ½ cup water
  • 3 teaspoons grated lemon zest
  • ¾ cup Champagne
  • 2 tablespoons fresh lemon juice


    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 cups puree. Transfer to a mixing bowl.

    Heat the sugar and water to boiling in a saucepan, stirring to dissolve the sugar. Add 2 teaspoons lemon zest and simmer 2 minutes. Let the syrup stand 10 minutes, then strain over the peach puree. Stir in the Champagne, lemon juice, and remaining teaspoon zest. Refrigerate until cold. Freeze in an ice cream maker according to the manufacturer’s instructions.