Occasional stories, food and travel inspiration

Occasional stories, food and travel inspiration

Recipe: Bellini Sorbet

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.

Bellini Sorbet
Recipe type: Dessert, Sweet Treat
Cuisine: Australian, Italian
A gorgeous and lethal sorbet made of peaches and Prosecco
  • 5 peaches approx 650 grams to make 1 cup peach puree
  • 50mls rice malt syrup
  • 500ml Prosecco
  1. 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.
  2. The stone the peaches and blend until pureed.
  3. In a bowl, mix the peach puree, rice malt syrup and Prosecco.
  4. Churn in an ice cream maker according to instructions.
  5. 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.

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