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Author Notes: I created this version of the classic Bellini cocktail to serve at a dinner party celebrating my parents' 40th anniversary. My dad's a chef, so I really wanted every element of the meal to be unique. Made with seasonal fruits, this is a perfect cocktail to serve at a late-summer party. It's colorful and festive, plus you can prep each part of the cocktail in advance. - Sandy Smith
Food52 Review: WHO: Sandy Smith is a recipe developer, food writer, editor, and professional baker from New York's Hudson Valley.
WHAT: A show-stopping summer cocktail.
HOW: You whip up a honeyed peach sorbet, boil some raspberry simple syrup, and combine it all with some prosecco.
WHY WE LOVE IT: Each element of this cocktail can stand on its own: the wonderful honeyed peach sorbet, the raspberry syrup, the prosecco. But when they're all mixed together, you get something special -- something unforgettable.
Serves 6 to 8
Honeyed Peach Sorbet
- 3/4 cup granulated sugar
- 3/4 cup water
- 1/2-inch pieces fresh gingerroot, peeled and thinly sliced
- 1/4 cup mild-flavored honey
- 2 pounds ripe peaches, washed, pitted, and cubed (but not peeled)
- 3 tablespoons freshly squeezed lemon juice
Raspberry Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 cup fresh or frozen raspberries
- 1 bottle Prosecco or other sparkling white wine
- To make Honeyed Peach Sorbet: In a small saucepan, combine sugar, water, fresh ginger, and honey. Place over medium heat until boiling, stirring to dissolve sugar; let boil for 1 minute. Take saucepan off heat and remove and discard ginger slices. Place saucepan in an ice-water bath or refrigerate till cool.
- While the honey syrup is cooling, prepare the peaches. Once cubed, toss them with the lemon juice. When the honey syrup is completely cooled, place cubed peaches in a food processor with the chopping blade attachment and pour cooled syrup over them; puree until smooth.
- Pour sorbet base into ice-cream machine and process according to manufacturer's directions. Place in freezer for at least 3 hours prior to serving.
- To make Raspberry Simple Syrup: Place sugar and water in a small saucepan and bring to boil over medium heat, stirring until all the sugar is dissolved. Add raspberries and let boil for 1 minute, stirring occasionally.
- Pour the raspberry syrup mixture through a chinois or sieve, into a bowl. Use a spatula or the back of a spoon to press the raspberries through the chinois, removing the seeds. Cool syrup in an ice-water bath or in refrigerator. When cool, pour into a container with a tight-fitting lid and refrigerate until ready to use.
- To assemble Bellinis: For each serving, place 1 scoop of Honeyed Peach Sorbet in a champagne flute or small wineglass. Drizzle with a tablespoon of Raspberry Simple Syrup and pour Prosecco or other sparkling white wine over. Serve immediately.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best End of Summer Cocktail