So if you end up making the peach sorbet pictured below for some dinner party or another, please do heed my advice and save all that delicious peach flesh that you’ve scooped out to make some frosty Bellinis for brunch the next AM. All you have to do is puree the peach flesh (adding a dash of sugar or lemon juice, if desired) and place in the freezer overnight (for best results, all ingredients in a Bellini should be as cold as possible). To make the Bellini, combine 3 parts Prosecco to 1 part frozen peach puree in a chilled champagne flute; mix gently and serve garnished with a slice of fresh peach.
Tip: White peaches are extra-delicious in Bellinis (some – not me, because I’m not particularly fussy about my beverages on Sunday mornings – even say that yellow peaches should never, ever be used). Harry’s Bar in Venice, Italy, where the Bellini originated (it was created by Giuseppe Cipriani in 1948), recommends straining peaches over a cheese grater to collect the maximum amount of nectar rather than using a food processor.