Iced Bellinis

A frozen version of the famed Cipriani Bellini cocktail, this can be served as an aperitif on a hot summer night, as a mid-course palate cleanser, or as a light dessert. Coupe-style champagne glasses are perfect to serve this in. Since they are rarely used for drinking Champagne anymore, you can often find them at a flea market or a thrift shop, but a martini glass works well too. If you use a drier sparkling wine, you may have to increase the sugar a bit. Use white peaches if you can get them, but be sure to churn the sorbet right after you purée it or the purée will discolor.

Ingredients

Peach Sorbet

  • pounds (about 8) ripe white or yellow peaches
  • ½ cup sugar
  • 1 teaspoon freshly squeezed lemon juice
  • Large pinch of kosher salt

Sparkling Wine Granita

  • cups prosecco or other sparkling wine
  • tablespoons granulated sugar
  • ¾ cup water
  • 1 large ripe white or yellow peach, peeled, pitted, and diced

Method

To Make the Sorbet

Peel and pit the peaches. Purée the peaches in a food processor until smooth. Strain the purée through a medium-mesh sieve into a medium bowl. Discard the pulp and skins. There should be 3 cups purée. Stir in the sugar, lemon juice, and salt. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 2 hours, depending on your freezer.

To Make the Granita

Stir the wine, sugar, and water together in a bowl until the sugar dissolves. Pour into a 9-by-13-inch pan and freeze for about 1 hour until it begins to harden. Stir the mixture with a fork and place it back in the freezer. Continue to freeze, stirring every 30 minutes, until frozen, about 4 hours, depending on your freezer. When frozen, the granita will have a light, feathery texture.

In Advance

The granita can be made a day or two in advance. The sorbet can be made a day in advance.

To Serve

Place small scoops of peach sorbet in 6 bowls. Spoon the granita over the sorbet. Garnish with the diced peaches. Serve immediately.

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