Ben Dearnley
The sorbet can be made ahead and ready to go when it’s time to start the festivities. It’s quite forgiving when it comes to the choice of wine; it could be prosecco, say, a light Lambrusco or Franciacorta for something a little special. This Sgroppino could also be served in place of dessert, perhaps using moscato d’Asti as the sparkling. For extra punch, add a touch of vodka or peach liqueur.
Ingredients
Nectarine sorbet
Method
1.For sorbet, simmer nectarines in a large saucepan of water over medium-high heat until just tender (4-8 minutes; time depends on the firmness of nectarines). Drain, and when cool enough to handle, coarsely chop (discard stones), add lemon juice and stand for colour to seep from the skins and brighten the mixture to pink (4-5 minutes). Blend with sugar syrup until smooth, strain through a sieve (discard solids) and refrigerate to chill (1 hour). Churn in an ice-cream machine, then freeze in an airtight container until required.
2.Spoon small scoops of sorbet into coupes, top with sparkling wine and serve.
Sugar syrup is made of equal parts caster sugar and water, unless otherwise specified. Bring the mixture to the boil to dissolve the sugar, remove it from the heat and cool it before use.
Notes
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