Iced Bellini
Emily Zimmerman
ingredients
Peach sorbet- 3 1/2 pounds (about 8) ripe white or yello peaches
- 1/2 cup sugar
- 1 teaspoon freshly squeezed lemon juice
- Large pinch kosher salt
- 1 1/4 cups champagne or prosecco
- 3 1/2 tbsp granulated sugar
- 1/4 cup water
- 1 large white or yellow peach, peeled pitted and diced
directions
- 1
Sorbet
- 2
Peel and pit the peached. Puree the peaches in a food processor until smooth. Strain the puree through a medium-mesh sieve into a medium bowl. Discard the pulp and skins (there should be 3 cups puree). Stir in the sugar, lemon juice, and salt. Churn in an ice cream maker according to manufacturers instructions.
- 3
Granita:
- 4
Stir the wine, sugar and water together in a bowl until the sugar dissolves. Pour Pour into a 9 by 13 pan and freeze for about an 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.
- 5
To serve:
- 6
Place small scoops of peach sorbet in 6 bowls. Spoon the granita over the sorbet. Garnish with the diced peaches.
Source: Emily Zimmerman
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