Tastebud Tickling Bellini Sorbet Food
BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
- For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
- Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.
TASTEBUD TICKLING BELLINI SORBET
What could be better than a fresh peach and Prosecco bellini on a warm summer day? Why a cold refreshing bellini sorbetto of course! Made with the freshest ripe peaches, our tantalizing concoction of prosecco and peach is sure to tickle your tastebuds. Preparation time does not include time to freeze.
Provided by MamaJ
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Stir sugar into water in a small saucepan over medium heat.
- Stir until sugar dissolves.
- Bring to a slow boil and boil for 3 minutes. Cool.
- Puree peaches in a blender; add cooled syrup and lemon juice.
- Stir in wine.
- Freeze in ice cream maker according to manufacturer's directions.
- Serve in a cocktail glass.
- *May also serve a small scoop in a tall glass and add sparkling wine for a refreshing after dinner dessert drink.
Nutrition Facts : Calories 227.9, Fat 0.4, Sodium 2.8, Carbohydrate 52.8, Fiber 2.2, Sugar 50, Protein 1.4
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