Summer

Raspberry Bellini Sorbet

August  4, 2021
0 Stars
Photo by Rebecca Kennedy
  • Prep time 1 hour
  • Cook time 1 hour
  • 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
  • 2/3 cup water
  • 5 large white peaches, very ripe
  • 1 pint fresh raspberries
  • 3/4 cup granulated sugar
  • the juice of half a lime
  • 1 teaspoon vodka
In This Recipe
Directions
  1. Peel and chop the peaches.
  2. Combine with water and sugar in a medium saucepan.
  3. Cover and cook over medium for 10-12 minutes until the peaches are very soft.
  4. Remove from heat, and cool on a counter for 15-20 minutes, stirring occasionally.
  5. Puree the raspberries in a blender.
  6. Press them through a fine mesh sieve into a medium mixing bowl, discarding the seeds.
  7. Puree the peaches with the liquid in the blender.
  8. Add to the raspberry puree and stir.
  9. Add the lime juice and stir thoroughly to combine.
  10. Cover and chill overnight.
  11. Pour the mixture into the ice cream maker, add the vodka, and process.
  12. Freeze for at least 4 hours.
  13. Serve with white peach slices, whole raspberries, a few mint leaves, and a splash of Rose Prosecco.

See what other Food52ers are saying.

0 Reviews