Late-Week Cocktail: Peach Sorbet & Prosecco

In the Kitchen | Late-Week Cocktail: Peach Sorbet & Prosecco
Elizabeth Stark
In the Kitchen | Late-Week Cocktail: Peach Sorbet & Prosecco
Elizabeth Stark

WE’RE NOT SURE if there’s a better way to end the work week than with a Peach Sorbet & Prosecco Cocktail. Can you imagine anything more summery or delicious? When we found Elizabeth Stark of Brooklyn Suppers perfect cocktail creation with homemade sorbet, we knew that we had to share it with you…

Images & Recipe from Brooklyn Supper

In the Kitchen | Late-Week Cocktail: Peach Sorbet & Prosecco
Elizabeth Stark
In the Kitchen | Late-Week Cocktail: Peach Sorbet & Prosecco
Elizabeth Stark

PEACH SORBET AND PROSECCO

Peach Sorbet (No-Churn Optional)
makes one quart

4 heaping cups peeled, chopped peaches (about 6 medium, ripe, but not brown)
1/2 cup fresh squeezed lemon juice
2/3 cup water
2/3 cup white granulated sugar
3 4-inch strips lemon zest
2 sprigs rosemary
2 fresh bay leaves (dried will work, too)

In a large container, combine the chopped peaches and lemon juice. Stir, cover, and set in the fridge while you make the simple syrup.

In a small saucepan, combine the water, sugar, lemon zest, and herbs, and heat over medium heat. Stir, and when the sugar has dissolved, off the heat and let the herbs steep for 10 minutes. Remove herbs and zest, and pour syrup into the peach mixture. Purée.

If you do not have an ice cream maker, you can pour the purée into an ice cube tray and freeze, or (for a smoother sorbet) pour into a wide freezer-proof container, and stir every hour for 3–4 hours, or until mixture is airy and cured.

If using an ice cream maker, pour peach purée back into the large container (used for peach and lemon mixture) and chill in the fridge for 3 hours or more. Process according to your ice cream maker’s instructions and then cure in the freezer overnight.

GET TIG ARTICLES IN YOUR INBOX

[mailpoet_form id=”2″]

In the Kitchen | Late-Week Cocktail: Peach Sorbet & Prosecco
Elizabeth Stark
In the Kitchen | Late-Week Cocktail: Peach Sorbet & Prosecco
Elizabeth Stark

Peach Sorbet Prosecco Cocktails
makes two cocktails

2 scoops peach sorbet
1/2 cup Prosecco (the drier the better)
rosemary sprigs for garnish

Chill 2 gimlet, cocktail, or martini glasses in the freezer. When ready, add a scoop of sorbet to each, pour in Prosecco, and garnish with a sprig of rosemary. Serve with tiny spoons.

More Recipes

Shop This Is Glamorous

Shop Belgrave Crescent

Moodboard | Holiday Inspiration 2019 : Winter Whites

Notes from the Weekend

There are golden, springlike days peppered intermittently in with the cloudy ones, but we’re waiting for a proper London summer, hot and filled with untold meanderings and adventures. I’ve been having issues with my hair for the past few weeks (oily at the scalp, discoloured, and extremely dry at the ends) and thought that I needed to switch up my shampoos and conditioners, but then dry patches began appearing on my skin.

News 18.03.24: Five Essential Articles from Around the Web

Economics has achieved much; there are large bodies of often-nonobvious theoretical understandings and of careful and sometimes-compelling empirical evidence. The profession knows and understands many things.

News 15.03.24: Five Essential Articles from Around the Web

The Sheats-Goldstein House, located high up in Beverly Hills, is a James Lautner–designed marvel, with a tennis court, a koi pond, and, from the living room, a sweeping view of Los Angeles, just now easing into spring.

Weekday Wanderlust: Aldourie Castle, Scotland

Aldourie Castle, a 300-year-old baronial estate, has been thoughtfully reimagined for the modern day while retaining its historic charm. Situated on the enchanting banks of Loch Ness near the quaint crofting village of Aldourie, the castle is enveloped by 500 acres of exquisite gardens, woodlands, and wildflower meadows.

News 13.03.24: Five Essential Articles from Around the Web

Are you flourishing? Not “just getting by” or “making it through,” but truly thriving? In the last two decades, the field of positive psychology has embraced the concept of flourishing, the pinnacle of well-being. Distinct from subjective happiness or physical health, flourishing is the aggregate of all life experiences when every aspect of your life is going well.

Notes from the Weekend

RECENTLY finished reading Susan Sontag’s essay, “The Double Standard Of Aging” (1972) and found it very enlightening. Made a lot of notes, some of which I’ll share in an upcoming article, but mostly, thought for a long time about her ideas on the subject, and what it it means to be a woman in today’s society.