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
Test Kitchen Notes
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
fresh gingerroot, peeled and thinly sliced
ripe peaches, washed, pitted, and cubed (but not peeled)
freshly squeezed lemon juice
- Raspberry Simple Syrup
fresh or frozen raspberries
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.