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
- 1/4 cup sugar
- 1/4 cup corn syrup
- 1 tablespoon lemon juice
- 1 bottle (750 ml.) demi-sec sparkling wine, divided
Cook peaches, sugar, and 1/2 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 1/4 cup reserved sparkling wine into chilled Champagne flutes, then top with 3 small scoops of sorbet.