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 Supper‘s perfect cocktail creation with homemade sorbet, we knew that we had to share it with you…
Images & Recipe from Brooklyn Supper
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.
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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.
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