Wednesday, July 14, 2010

Cocktail: Peach Sorbellini

Recipe Source:  Freixenet

1 Freixenet Carta Nevada 187 ml
3 rounded tsp of Peach Sorbet

Fill a 6 oz. flute 2/3 full of Carta Nevada. Carefully add the sorbet balls and serve the remaining sparkling wine on the side.

For the Peach Sorbet:
Recipe Source: 

1/2 cup water
3 tablespoons sugar
2 tablespoons lemon juice
4 medium ripe peaches, peeled and sliced  

In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender . 
Add the peaches; cover and process until smooth.  

I strained my peach mixture through a sieve to remove the pulp.

Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. 

Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.

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