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I have great plans for us, August! Peach and prosecco sorbet

Lately every work e-mail I received would close with have a great Summer. No have a great week, no have a great August, just a honest wish to enjoy Summer. I quickly got the habit and started doing the same. Then, wait. Have a great Summer? I’ve been celebrating Summer here on the blog for the last month and a half, its sun ripened tomatoes, its unbearable heat, seaside pleasures, lazy afternoons, crickets and cicadas, dinners with friends and ice-cream. It’s already Summer, but strangely enough it looks like Summer has just begun, once again.

Peach and prosecco sorbet

In Italy this is the month of the great leave, everyone pack his car with suitcases, children, pets and hopes and leaves for the seaside, for another city, for a much anticipated holiday. School will begin just in another month and a half, offices and industries concentrate their closing weeks in August. The traffic slows down, many shops hang outside the ‘Sorry we’re closed‘ sign and you find yourself walking in almost empty streets, in a surreal peace. I’ve always loved this calm.

This August we are not leaving, we will enjoy our house, the countryside, the smooth working rhythms and we will save our time, money and expectations for a September week in Salento.

I’ve always had the idea that August was already almost September, that the best part of Summer has just passed, but this year I’ve decided to give another chance to Summer. Let’s embrace August, its smooth rhythms and its intense, slightly toasted, sun kissed 31 days till the last crumble. I have great plans for us, August!

It’s still Summer, and we have to celebrate. What’s better than a peach and prosecco sorbet, as smooth as velvet and refreshing as a minty shower at the SPA. Are you in?

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5 from 1 vote

Peach and prosecco sorbet

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Giulia

Ingredients

  • 400 g of chopped nectarines, peeled and stone removed
  • 100 g of cane sugar
  • 100 g of water
  • 2 sprigs of lemon balm
  • 50 g of prosecco

Instructions

  • Peel the nectarines, remove the stone and chop them in a bowl.
  • Pour into a saucepan water and sugar, add the sprigs of lemon balm and bring to a gentle boil until the sugar dissolves and becomes a syrup.
  • Remove the sprigs of lemon balm and pour the sugar syrup in a blender with the chopped nectarines, then add the prosecco. Blend until smooth, then stash it in the fridge for a few hours until completely cold.
  • When it is ready, pour it into the ice cream maker and follow maker's directions.
  • When the sorbet has the right texture, serve it immediately or transfer it in a Tupperware and place it in the freezer until ready to serve.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!

In the meantime, I will rejoice in my Salento memories from last year while dipping my teaspoon in yet another cup of peach sorbet.

Salento

Salento

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This Post Has 3 Comments
  1. Ciao Juls! It seems like this year is a year of firsts all around. Here where we live we’ve had an abundance of rain — more so than we’ve had in over 100 years. I love the sorbet recipe. I’ve been wanting to make cold icy desserts but don’t have an ice cream maker. I’ve been making the no-churn ice cream with great success. This week is my daughter’s birthday and I’ll be making a coffee ice cream along with a Tiramisu cake.I am going to try to get your cookbooks in Italian. I can’t wait to get them. Grazie per la ricetta.


  2. Thanks, Juls. Sounds like a great recipe, but we don’t have an ice cream maker. Like everyone else, next Saturday Vicki and I are leaving Florence to spend to weeks in Montone in Umbria where we’ve rented a little house with a pool! We’re very excited.
    “Have a great summer!” er … August!
    Bob

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