Tastebud Tickling Bellini Sorbet Food

BELLINIS

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

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.