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.
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
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.
The granita can be made a day or two in advance. The sorbet can be made a day in advance.
Place small scoops of peach sorbet in 6 bowls. Spoon the granita over the sorbet. Garnish with the diced peaches. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.