A gorgeous and lethal sorbet made of peaches and Prosecco
Author: Christina Soong-Kroeger
Recipe type: Dessert, Sweet Treat
Cuisine: Australian, Italian
Serves: 6-12
Ingredients
5 peaches approx 650 grams to make 1 cup peach puree
50mls rice malt syrup
500ml Prosecco
Instructions
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.
Recipe by The Hungry Australian at https://hungryaustralian.com/2013/03/bellini-sorbet/