Silky smooth peach sorbet bobs lightly in their bubbly bath in this frozen take on bellini. Serve this easy recipe with a spicy ginger ale or sparkling juice for a virgin take on this classic cocktail.
Peaches announce their presence with sweet scented air, enticing you with their velvety soft surface that promises bright juicy flesh beneath it. They need little encouragement to be captivating.
The allure of the perfect peach: a combination of firm but supple interior and the distinct tang of the sweet fruit that makes it suitable to all sorts of dessert applications, slicing over breakfast, and eating immediately, the juice dribbling down your chin as the August sun hits your face. They seem to embody a summer’s worth of sun-streaked days in each asymmetrical orb.
Celebratory occasions call for a clinking of glass against glass, the “tchin tchin” singing across the room as the bubbles burst to the surface in the center.
“The stork has brought a little peach!”
The nurse said with an air.
“I’m mighty glad,” the mother said.
“He didn’t bring a pear.”
Today’s glasses are raised for a sweet little peach set to arrive soon for Aggie over at Aggie’s Kitchen, the fragrant skin and sweet curve of a fuzz-lined cheek mimicking the peach in so many ways. Congratulations on the impending arrival, Aggie. We are all clamoring for news and photos and are so thrilled as you welcome your sweet little boy into the fold.
Notes:
- You don’t have to peel your peaches. You can leave the peels on and still have wonderful sorbet. Your finished product will have a bit more color due to the blush on the peach skin, as well as a bit more texture.
- This recipe was based off a similar one in my book, Desserts in Jars, where I make a peach granita rather than a sorbet and apply it in the same manner. You can turn this recipe into a granita by simply placing the chilled peach mixture into a zip-top bag and placing it in the freezer. Every couple hours, squish the bag to distribute the frozen bits until the entire bag is frozen. This will have a more icy texture, but it is every bit as enjoyable.
- There is a peach liqueur in the recipe to ehlp keep it from freezing solid. It can be omitted, but then plan to remove the sorbet from the freezer 15 or so minutes before serving to allow time to soften before scooping.
2-3 tablespoons of sugar or honey
4 cups ripe peaches, peeled and cut into chunks
2 tablespoons lemon juice
3 tablespoons peach liqueur
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 4 minutes or until the sugar is completely dissolved. Remove from the heat, set aside, and cool slightly.
Once the syrup is cool, place it in a blender together with the peaches, lemon juice, and the peach liqueur. Blend until smooth. Refrigerate for at least two hours to cool down the peach purée.
Freeze the purée in an ice cream maker according to the manufacturer’s directions. Immediately scoop into a chilled container. Freeze until solid.
Makes 4-6 servings.
1 bottle Prosecco or other sparkling wine, ginger ale, or sparkling juices
For Bellinis:
- Scoop 2 tablespoons of sorbet into a champagne flute and top with prosecco or another sparkling wine.
For Spritzers:
- Scoop 2 tablespoons of sorbet into a champagne flute and top with spicy ginger ale or other sparkling juices.
Makes 4 servings
Take a tour of Aggie’s Italian-inspired baby shower feast:
Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom
Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch / or Iced Cafe Mocha from Amy of She Wears Many Hats
Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace
Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin’ Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy
Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
Love these! So fancy!
Oh I love the idea of making homemade peach bellini’s using sorbet!
These both look amazing!! Wish I had a scoop of that sorbet for breakfast right now. I heart peaches!! 🙂
That sorbet looks amazing! Glad we’re in this virtual baby shower together!
Wow, Shaina! I love a good peach sorbet and this looks fantastic!!! Wish we could have this baby shower in person!!
Ooo..I really love the idea of a frozen Bellini. And your sorbet looks so luscious and creamy. Yum!
Sorbet-llinis are my FAVORITE celebratory drink!! What a great way to celebrate such a great lady!!
I love that you have a recipe for sorbet AND the bellini. Perfect!
This looks so refreshing, loving the peach sorbet!
Love this!! Sounds light and super-refreshing!
This looks soooo refreshing!!! That sorbet looks too amazing!
You know how much I love this!
Shaina, so refreshing and light for a baby shower! Aggie would love this! 🙂
That peach sorbet looks so light and refreshing! Very cool idea to use it to flavor the bellini.
One of my favorites…perfect for this time of year too when peaches are at their peak!
What an inspired drink for a baby shower…I love the verse you quoted to go along with it. I’ll bet Aggie would absolutely love this.
You already know how much I love these, right?! What I wouldn’t give for one right now. This disgustingly hot weather is beating me up!
Summery and delicious brunch sips!! YUM!
Now that’s the way to celebrate!
So gorgeous, so perfect! Aggie is the sweetest and this was such a fun celebration!
I saw this yesterday and thought it was such a wonderful way to celebrate! I’m sure Aggie was thrilled!
Thanks for these peach sorbet recipes. They both sound like refreshing desserts.
Thank you so much for the toast Shaina! These are just perfect! Peaches are truly one of my favorite summer fruits, I can’t get enough of them lately. Thanks so much for being part of my sweet surprise! xo
How did I miss the peach granita recipe in your book? It’s not too late; digging it out now.
i love peaches! this sounds incredible Shaina
ohhh heavens. These look perfect. I love anything peach!!!!!!
Oh my gosh, this looks amazing! The perfect summer drink!
Peaches are one of my favorite things ever, and these sound so delicious!
Wow…
Love this!
thanks for sharing great information
Thanks for sharing a great recipe.