Bellini slush

Bellini slush

By
From
Little Italy
Serves
8
Photographer
Jacqui Melville

Peaches and Prosecco are a marriage made in heaven. Here is a simple way to join them together for a refreshing, elegant dessert.

Ingredients

Quantity Ingredient
200g caster sugar
1 lemon, juiced
750g ripe peaches
3 peaches, sliced, to serve
750ml prosecco
mint leaves, to garnish (optional)
or pink rose petals, to garnish (optional)

Method

  1. Put the sugar and lemon juice in a saucepan with 300 ml of water. Stir over a low heat until the sugar dissolves, then allow to cool.
  2. Next prepare the 750 g of peaches by removing the skins and stones. Put the flesh in a food processor and blend until smooth. Mix the peach purée with the sugar syrup and half the Prosecco, pour into a shallow freezerproof container, cover and freeze for 2 hours. Now gently scrape the frozen edges, using a fork, every 30 minutes or so until the whole mixture turns to frozen crystals.
  3. Place a couple of slices of peach in the base of 8 glasses. Spoon the slush over and garnish with a couple more slices of peach and a few rose petals or mint leaves, if you like. Pour a little of the remaining Prosecco over the frozen mixture and serve immediately.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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