Springtime means brunch time, and in Chicago, brunch time means scouting out primo patio space at some of the city’s hottest restaurants (with or without a furry best friend) and settling in for excessively garnished Bloody Marys, bubbly bellinis, and bread pudding French toast (or whatever the gut-bomb du jour might be).
To pay homage to the beloved in-between meal, I’m going to be doing a brunch inspired recipe series over the next few weeks!
This first recipe just so happens to land in time for Mother’s Day, because on Mother’s Day (and every other day, because –let’s be honest– she’s amazing), Momma deserves to to kick back, relax, and savor something perfectly sweet and boozy. Treat her to a classic brunch-y cocktail in edible form with this Bellini Sorbetto recipe packed with fresh white peaches, Tenuta Santomé Prosecco, honey, and a touch of lemon.
Here’s to you, Mommas (especially mine!)!
- 4 cups fresh white peaches, peeled, pitted, and sliced
- 1 cup water
- 1/3 cup granulated sugar
- 11/2 Tablespoons honey
- 1 teaspoon lemon juice
- 1/2 cup sweet Prosecco (I used Santome)
- Mint or edible flowers for garnish
- Add peaches, water, and sugar to a medium saucepan
- Bring to a boil then simmer, stirring occasionally, until peaches soften and water is a syrupy consistency (about 15 minutes)
- Remove from heat
- Stir in honey and lemon juice
- Allow to cool to room temperature (about 15 minutes)
- Pour peach mixture into a food processor or blender and puree until smooth
- Cover and chill for 4 hours in the refrigerator
- Once chilled, stir in Prosecco and pour into an ice cream maker
- Freeze according to manufacturer’s instructions
- Spoon sorbetto into a freezer-safe container and place in the freezer for 8 hours or overnight, until sorbetto is smooth and firm
- Top with fresh mint or edible flowers, if desired
*Recipe adapted from Tutti Dolci