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Prep time
1 hour
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Cook time
1 hour
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makes
1 quart
Author Notes
Inspired by the demon of all things frozen, David Lebovitz, with a passing reference to Kathryne Taylor at Cookie and Kate, this sorbet wraps up white peaches, raspberries, and Rose Prosecco into a cooling mouthful of tart, sweet, and delicious. So good it might make it onto the menu at Harry's Bar. —Rebecca Kennedy
Ingredients
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2/3 cup
water
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5
large white peaches, very ripe
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1 pint
fresh raspberries
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3/4 cup
granulated sugar
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the juice of half a lime
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1 teaspoon
vodka
Directions
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Peel and chop the peaches.
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Combine with water and sugar in a medium saucepan.
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Cover and cook over medium for 10-12 minutes until the peaches are very soft.
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Remove from heat, and cool on a counter for 15-20 minutes, stirring occasionally.
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Puree the raspberries in a blender.
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Press them through a fine mesh sieve into a medium mixing bowl, discarding the seeds.
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Puree the peaches with the liquid in the blender.
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Add to the raspberry puree and stir.
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Add the lime juice and stir thoroughly to combine.
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Cover and chill overnight.
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Pour the mixture into the ice cream maker, add the vodka, and process.
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Freeze for at least 4 hours.
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Serve with white peach slices, whole raspberries, a few mint leaves, and a splash of Rose Prosecco.
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