From Scratch: Peach & Prosecco Sorbet

If making ice cream from scratch sounds daunting, try starting with sorbets. There are no egg yolks to temper, no waiting for hours while flavors steep, and most of the time, no cooking whatsoever. For this recipe I took one of my favorite brunch drinks, a bellini, and worked the flavors into a nice, soft sorbet. Be sure to use a decent prosecco–one you would actually drink. (If you wouldn’t want an entire glass of it, you probably won’t enjoy it frozen, either.)

For some extra tips I went to Jason Bond of Bondir who is serving up some interesting combos like strawberry sorbet flavored with red wine and vermouth and a juniper berry sorbet.  He says, “Find what’s in season and don’t be afraid of unconventional flavors. We flavor simple syrup with sassafras, puree and strain it, then add it to the sorbet base. It gives an interesting and savory flavor.”

Peach & Prosecco Sorbet


4 c. peaches, peeled and diced (about 8 peaches)
1 1/4 c. good prosecco, divided
1/3 c. sugar
1/4 c. water
1 tbs lemon juice
pinch of salt

In a medium saucepan combine the peaches, 3/4 cups of prosecco, sugar, water, lemon juice, and salt and cook on medium heat until the peaches are soft.

Puree in a food processor or blender until smooth. Transfer to a large bowl and stir in remaining 1/2 c prosecco. Refrigerate until thoroughly chilled.

Pour sorbet base through a mesh strainer and press on peach pulp to extract as much liquid as possible. Freeze in an ice cream maker according to the manufacturer’s directions.

Makes 1 quart.

*Note to our readers: Bondir is currently closed for a quick vacation but will reopen on July 5th.