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Reprinted from A Passion for Ice Cream by Emily Luchetti with permission from Chronicle Books, San Francisco. Copyright 2007. pp. 51.
Iced Bellinis
Ms. Luchetti writes: A frozen version of the famed Cipriani Bellini cocktail, this can be served as an aperitif on a hot summer night, as a mid-course palate cleanser, or as a light dessert. Coupe-style champagne glasses are perfect to serve this in. Since they are rarely used for drinking Champagne anymore, you can often find them at a flea market or a thrift shop but a martini glass works well too. If you use a drier sparkling wine, you may have to increase the sugar a bit. Use white peaches if you can get them, but be sure to churn the sorbet right after you purée it or the purée will discolor.
Peach Sorbet
3 1/4 pounds (about 8) ripe white or yellow peaches
1/2 cup sugar
1 teaspoon freshly squeezed lemon juice
Large pinch of kosher salt
Sparkling Wine Granita
1 1/4 cups prosecco or other sparkling wine
About 3 1/2 tablespoons granulated sugar
3/4 cup water
1 large ripe white or yellow peach, peeled, pitted, and diced
To make the sorbet: Peel and pit the peaches. Purée the peaches in a food processor until smooth. Strain the purée through a medium-mesh sieve into a medium bowl. Discard the pulp and skins. There should be 3 cups purée. Stir in the sugar, lemon juice, and salt. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 2 hours, depending on your freezer.
To make the granita: Stir the wine, sugar, and water together in a bowl until the sugar dissolves. Pour into a 9-by-13-inch pan and freeze for about 1 hour until it begins to harden. Stir the mixture with a fork and place it back in the freezer. Continue to freeze, stirring every 30 minutes, until frozen, about 4 hours, depending on your freezer. When frozen, the granita will have a light, feathery texture.
To serve: Place small scoops of peach sorbet in 6 bowls. Spoon the granita over the sorbet. Garnish with the diced peaches. Serve immediately.
In Advance: The granita can be made a day or two in advance. The sorbet can be made a day in advance.
Serves 6
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