When it comes to alcohol I’m a cheap date. As is the case for many Asians, alcohol is not my friend; consumed in anything other than small quantities alcohol makes me itchy, red and ill.
Back in my university days I used to be able to knock back 6-7 vodka mixers over the course of a night without too much trouble – I think I had youth on my side back then, plus I was able to spend the whole next day in bed. But I gave up alcohol when I was pregnant with my daughter and never really went back on it apart from the occasional glass with friends. So nowadays when I drink it hits me like a 10-tonne cement truck. Depending on my day, this is not necessarily a bad thing.
When I do drink, my tipple of choice are sweetish drinks: white wines, champagne, G&Ts (Gin & Tonics), Guinness with a shot of lime cordial (not so common but it works for me), mojitos and bellinis. Apart from the Guinness they’re all drinks that I associate with warm Summer days spent lazily in the company of good friends.
I was reminded of such good times when I spotted a sensational looking G&T sorbet post on Peter’s blog recently. His mouth-watering recipe inspired me to break out the Prosecco and peaches to make this Bellini sorbet.
This sorbet is such a pretty colour and it looks quite innocuous but be warned, it packs quite a punch. So go easy when you serve it to your guests. Or do as I do and make up a batch and keep it in the freezer so you can enjoy a spoonful as required. This way I get the feel-good factor without the hangover – always a plus when sleeps in are but a distant memory.
This post is part of Sweet Adventures Blog Hops’ Cocktail Party hop. JJ is our lovely hostess this month so check out all the details on her blog.
- 5 peaches approx 650 grams to make 1 cup peach puree
- 50mls rice malt syrup
- 500ml Prosecco
- To make the peach puree, boil some water in a saucepan and then plunge peaches in. Leave for 3-4 minutes or until skin slips off easily.
- The stone the peaches and blend until pureed.
- In a bowl, mix the peach puree, rice malt syrup and Prosecco.
- Churn in an ice cream maker according to instructions.
- Alternatively, place it into a freezer-proof container and freeze for about an hour. Scrape the frozen edges into the middle and freeze for another hour. Repeat scraping one more time and then leave for a few hours or overnight to freeze solid.
