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Disclosure: This is a sponsored post by Florida Peaches. All nutritional information has been provided by the sponsor. This post also contains affiliate links. Shopping through these links helps support my small business. As always, all opinions are 100% my own.
Making this delicious brunch cocktail is one of the easiest recipes ever! Simply blend up fresh Florida Peaches with your preferred sweetener and a little lime juice, and you’ll be one step closer to making Frozen Bellinis with Homemade Peach Sorbet.
How To Make Homemade Peach Sorbet
One of the things I miss most from BC (before Coronavirus) is Sunday Brunching. Getting dressed up, walking to one of the many local restaurants in Downtown Delray, and spending the afternoon with friends, enjoying the beautiful weather over good food and cocktails. While most people reach for a mimosa (champagne + OJ) at brunch time, I’m more of a bellini kind of girl (champagne + peach purée). I love the sweet burst of flavor from a perfectly ripe, juicy peach. Instead of using peach purée for today’s bellini, we’re swapping it out for some fresh peach sorbet, made totally from scratch!
Fun fact about the peaches here in Florida: they are sweeter than other varieties. They’re smaller too, making them just the right size for snacking — and I know you’re snacking plenty while quarantined at home, so why not snack on something healthy? Florida Peaches are full of antioxidants, dietary fiber, and beta-carotene, which helps to lower cholesterol. They are also rich in Vitamins A and C. The peak season for Florida Peaches is from mid-March through mid-May, so there’s still time to find them here at local farmer’s markets and grocery stores. I purchased mine at my favorite fresh and local farm market, Bedner’s, in Delray Beach.
I was a little nervous making sorbet for the first time — but there was no reason to be. It is seriously the easiest thing ever to do. The recipe is simply fresh fruit + sugar + lemon or lime juice. Blend it all up, strain it through a fine mesh strainer into a container, and freeze for at least 3-4 hours. That’s it!
Just a note about the ingredients… I prefer to use natural sweeteners instead of sugar — either stevia or monkfruit, making it a a 100% naturally sweetened sorbet, rather than one with added sugar. Speaking of natural sweetness from the peaches, I recommend using a brut (dry) champagne to keep things balanced. Anything too sweet and the drink may become a bit too much for your tastebuds to handle.
How To Make Frozen Bellinis
Turning your homemade peach sorbet into a bellini is even easier! After your sorbet is frozen, use an ice cream or cookie scoop to place a spoonful (or two) into a champagne flute or coupe glass and pour in the bubbles! Feel free to jazz yours up with a splash of peach schnapps or pomegranate liquor. You can also choose to blend your drink at this point too, which will give it a much smoother and creamier consistency.
Making Frozen Bellinis with Homemade Peach Sorbet is a great Sunday Funday activity, especially since we’re all stuck at home right now with not much else to do except experiment in the kitchen.
PS: If peaches aren’t available near you right now, and you just can’t wait much longer to make these Frozen Bellinis with Homemade Peach Sorbet, don’t worry! Frozen peaches from the freezer aisle at your grocery store will work just as well!
- 6 ripe Florida Peaches
- 1/2 cup sugar or sweetener of choice (I use SweetLeaf Stevia)
- 1 tablespoon lime juice
- Dash of salt
- Optional: Peach Schnapps
- Peel the peaches and roughly chop them up.
- Add the chopped peaches, sugar, lime juice and salt to the bowl of a food processor and pulse until smooth.
- Pour through a fine mesh strainer and into an airtight container.
- Freeze for at least 3 hours or overnight.
- To make the bellini, remove the container from the freezer about 10 minutes prior.
- Add one or two scoops to your glass and top with champagne.
- Option 1: Add a splash of peach schnapps.
- Option 2: Blend all the ingredients together for a smoother, creamier drink.