The Bellini reminds me of Venice; of meandering bridges, enchanting canals, and shimmering light. Venice is a walking city and I could happily wander for days with my camera in hand, eventually arriving at Harry’s Bar, the birthplace of the cocktail. If you’re unfamiliar, a Bellini is a mix of peach puree and Prosecco (sparkling wine). I’ve turned the drink into sorbet, the very essence of a summer refresher. Each spoonful tastes of honeyed peaches sparkling with Prosecco – almost magical, just like Venice.
4 cups peaches, peeled, pitted and sliced
1/3 cup sugar
1 cup water
1 Tbsp honey
1 tsp Meyer lemon juice
1/2 cup Prosecco
Combine peaches, sugar and water in a medium saucepan; bring to a boil then simmer, stirring occasionally, until peaches have softened, about 15 minutes. Remove from heat; stir in honey and lemon juice. Let cool for 10 minutes; place peach mixture in food processor and puree until smooth.
Chill for 4 hours in the refrigerator, then stir in Prosecco and pour into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another 5 hours, until firm.
Yield – 3 cups
Calories – 112 (per 1/2 cup)
Carbs – 25