I think peaches are the quintessential summer fruit, and last year, I told you how to turn our seasonal bounty into a cold, refreshing peach sorbet. You don't remember?
Well how about when I described how to turn peach sorbet into a Peach Daiquiri. I bet you remember now.
Well, it's even easier to turn peach sorbet into a Bellini, the classic sparkling wine cocktail that's popular in Italian restaurants.
You'll need to make a batch of peach sorbet first. Just click here for the recipe. Then place two one-inch cubes (about 2 oz.) of the sorbet in a champagne flute and let thaw until you can purée them with the back of a spoon. Top with 3 oz. of sparkling wine and give a gentle stir to combine. Italian prosecco is the traditional choice, but use whatever inexpensive, fruity sparkling wine you enjoy. Save your pricy French champagne for another occasion.
Cin cin!
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