Advertisement
Sorbetto Bellini
Peach and Champagne Sorbet
- Makes
3 cups
- Difficulty
Easy
Published 1998
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 ½ cup 1 tablespoon
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
Heat the sugar and water to boiling in a saucepan, stirring to dissolv
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe