Bellini sorbet

Turn the famous Italian cocktail into a smart dessert.

*20 minutes + churning and freezing
■ Serves 6
You only need three ingredients to make this. We used Funkin white peach puree (available from Waitrose, Ocado and funkinco.uk), but you could also whizz 250q of peach flesh to a purge as a base.

golden caster sugar 75g
white peach puree 250ml
prosecco 500ml

■ Put the sugar in a small pan with 2 tbsp of water. Heat gently until the sugar dissolves, then simmer for a minute. Cool and mix with the other ingredients.
■ Pour into an ice cream machine and chum until frozen. Freeze until needed.

Bellini sorbet