Peach elderflower bellini
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|60 g||Caster sugar|
|400 g||Peaches, peeled, halved and stones removed|
|60 ml||Elderflower syrup|
|2||Peaches, extra, scored, blanched and peeled, with stones removed|
|1 bottle||Prosecco sparkling wine|
- In a saucepan, combine the sugar and 60ml water, bring to boil and simmer for two minutes. Take off heat and cool.
- In a liquidiser, puree the first amount of peaches with the sugar syrup, elderflower cordial and lemon juice. Pour into a shallow baking tray and place in freezer until half frozen.
- Remove and break up the ice with a fork. Freeze for another three to four hours. Place remaining peaches in liquidiser and blend with a little prosecco to a purée. Pour a third purée into each frozen champagne flute, top with a spoonful of peach granite.
- Pour over remaining prosecco and serve.