Peachlove: Peach Sorbet Prosecco Cocktail

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Peach Sorbet Prosecco Cocktail

I’ve been waiting and waiting and waiting….for the thermometer to cool down below a steamy 95 here in Chicago. It hasn’t. In the meantime, I’ve simple been unable to to bear the thought of heating up my oven to bake the jeweled peach tarts I’d planned for #peachlove. (But I’m certain if you check the photos below this post one of my fellow #peachlove bloggers might have peach tart recipe.) So in this heat, I created the most refreshing way to eat a peach that I could think of: Peach Sorbet to scoop into a glass of ice-cold prosecco.

The idea for this recipe came from the Bing Cherry Sorbet I saw in the July issue of Cooking Light magazine. I adapted the recipe by using peaches and cutting the amount of sugar; then instead of amaretto, I used a vanilla and warm spices liqueur called Nassau Royale – as a nod to that vanilla spice peach tart I’d planned to make.

The sorbet was plenty sweet enough and very refreshing; and while it was very delicious in the prosecco, it was almost just as delicious in the virgin version I made for the kids: Scooped into an ice cold glass of orange flavored seltzer water, it was cold and crisp and something you could drink all afternoon to keep cool!

Peach Sorbet Prosecco Cocktail

Peach Sorbet Prosecco Cocktail

Makes 4-6 side servings


  • 3/4 cup sugar
  • 2/3 cup water
  • 4 cups pitted peaches - about 5 peaches (I peeled all but 1 peach - the one skin added flavor and color)
  • 3 tablespoons Nassau Royale Liqueur
  • 2 tablespoons fresh lime juice
  • 2 2/3 cups presecco, sparkling white wine or setzer water, chilled


  1. Combing sugar and water in a glass measuring cup. Microwave on high 2 minutes. Cool completely. Place sugar syrup, peaches, liqueur, and lime juice in a blender; process 1 minute or until smooth.
  2. Pour mixture into freezer can of ice cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 4 hours or until firm.
  3. Divide prosecco among 4-6 cocktail glasses and top with a 1/3 cup scoop of sorbet. Garnish with peach slices and a lime wedge.

Your hosts for this month’s #peachlove:

Baking and Cooking, A Tale of Two Loves| Becky Higgins
Elephant Eats | Amy | @elephanteats
Java Cupcake | Betsy Eves | @javacupcake
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jess | @jesshose
Pippi’s In the Kitchen Again | Sheila | @shlylais
Rico sin Azucar | Helena | @ricosinazucar
Savoring Every Bite | Linda| @spicegirlfla
Teaspoon of Spice | Serena| @tspcurry
That Skinny Chick Can Bake | Liz | @thatskinnychick
The Spicy RD | EA Stewart | @TheSpicyRD
The Wimpy Vegetarian | Susan Pridmore| @WimpyVegetarian

Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove.

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  1. says

    I’m always on the lookout for recipes not requiring me to turn on my oven right now! And this is a special treat as I love prosecco! I’m guessing this could just be a nice blended drink too if you didn’t make it into a sorbet. Wonderful either way!!

  2. says

    This looks so refreshing-Would love to have a glass right now! And, rest assured, I have the peach tart covered this month :-) Great minds think alike…and it is in the low 70’s here…Happy #peachlove my friend!

  3. says

    I’m in Chicago Land, too. the heat has been oppressive, so this is a wonderful drink, so refreshing and full of peach flavor, and booze:) Sending you lots of #peachlove your way!


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