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


  • 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


  • 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.
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