Raspberry Bellini Sorbet

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.