Peach Sorbet bellinis

Like a G6.

*Makes as many Bellinis as bottles of champagne you have.*

Demo

Ingredients

&

Equipment

Peach sorbet

800-1,000 grams of fresh, ripe, in-season peaches
- Note: It is easier to use grams for this recipe, so that’s what I’m sharing. We’re talking about 1.5-2 lbs of peaches.
400-500 grams of sugar
- Note: You’re looking for an approximately 2:1 ratio of fruit to sugar.
Lemon juice to taste
1 kitchen scale
1 pairing knife
1 high-powered blender
1 cleaned and dried egg
1 ice cream maker
1 rubber spatula
1 two quart plastic container
1 spoon
Plastic wrap

Champagne

1 to as-many-as-you-want bottle(s) champagne, not Prosecco
Champagne glasses, or a straw

Prepare sorbet

(6-12 hours before serving)

Halve the peaches and remove the pits. Combine the peaches and sugar in the blender. Blend on high for 30-60 seconds, or until smooth.

Perform the “egg test”: Place a cleaned and dried egg into the peach purée. One-quarter of the egg should be visible above the surface of the purée, like an iceberg. If the egg sinks entirely, add more sugar and blend. If the egg floats entirely above the surface, add more peach and blend. When the consistency is correct, taste for acidity. If needed, add drops of lemon juice to taste. Place the purée in the fridge for 1-2 hours, or until completely chilled.

Churn the peach purée according to your ice cream maker’s instructions. Place the churned purée in the plastic container using the spatula, and press a piece of plastic wrap against the surface of the purée to prevent freezer burn. Cover with the lid, and freeze for at least 4 hours, or until the sorbet is firm but not rock solid. (Note: The sorbet freezes hard. Not to worry: Simply leave it out on the counter to soften for 10-15 minutes, or soften in the microwave in 30 second increments.)

Pour and drink

Place 1-2 spoon fulls of sorbet in the bottom of your champagne glasses. Top with champagne. Get drunk.