Fresh juicy peaches are favorite part of summer. As soon as the weather starts to get warm I look forward to digging into some peaches and making lots of tasty creations in the kitchen.
Bellini’s are a classic way to showcase summer peaches, but this sorbet puts a fun new spin on the drink. I’ve made this sorbet for a few years in a row and it’s one of my favorite ways to enjoy fresh peaches.
The addition of champagne adds an extra freshness to the sorbet – and makes it easy to turn into a fancy dessert cocktail. A few scoops of sorbet topped with some of the remaining champagne makes an elegant summer dessert.
I have made the sorbet with the corn syrup as the recipe calls for, and have also substituted it with honey. Both are delightful, but offer two very distinct flavor profiles – The corn syrup has a more prominent peach flavor, while the honey adds more sweetness and a strong honey flavor to the sorbet.
- 4 cups peeled and sliced peaches
- ¼ cup sugar
- ¼ cup corn syrup
- 1 tablespoon lemon juice
- 1 bottle (750 ml.) demi-sec sparkling wine, divided
- Cook peaches, sugar, and ½ cup water in a medium saucepan over low heat until mixture is very hot and peaches have softened, about 15 minutes. Stir in corn syrup and lemon juice. Remove from heat.
- Purée until smooth using an immersion blender (or use a regular blender, working in batches). Pour peach purée through a strainer into a bowl, using a ladle to push purée through. Chill mixture until cold.
- Add 1 cup sparkling wine to peach purée (cork remaining wine and chill until ready to serve), then freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, about 5 hours.
- Pour ¼ cup reserved sparkling wine into chilled Champagne flutes, then top with 3 small scoops of sorbet.