Bellini Sorbet

Directions

1. 1
   Cook peaches, sugar, and 1/2 cup water in a medium saucepan over low heat until mixture is very hot and peaches have softened, about 15 minutes. Stir in corn syrup and lemon juice. Remove from heat.
2. 2
   Puree until smooth using an immersion blender (or use a regular blender, working in batches). Pour peach puree through a strainer into a bowl, using a ladle to push puree through. Chill mixture until cold.
3. 3
   Make sorbet: Add 1 cup sparkling wine to peach puree (cork remaining wine and chill until ready to serve), then freeze in an ice cream maker according to manufacturer's directions. Transfer to a sealable container and freeze until firm, about 5 hours.
4. 4
   Make Bellini: Pour 1/4 cup reserved sparkling wine into each of 8 chilled Champagne flutes, then top with 3 small scoops of sorbet.
5. 5
   Note: Nutritional analysis is per 1/4 cup sorbet.