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» Pale Yellow

Cream together butter and sugar until pale yellow.

Peach Sorbet

Tracy Byrne

Bellinis are delicious and I love them!  I have made Bellini cupcakes before and they were spectacular.  This idea popped into my head of creating a frozen Bellini or float.  I thought to myself, what if I made use of the wonderful, seasonally perfect, sweet, fresh peaches to make a sorbet or ice cream and then topped it with Prosecco.  This idea my friends, was genius!

To make a Bellini float you need 2-3 ingredients; peach sorbet, Prosecco (or any sparkling wine), and a peach slice, if desired, for garnish.  Simply scoop  1-2 scoops of sorbet into a wine glass and top with Prosecco.  Garnish, cheers, indulge.  Wonderful!

What I did not anticipate was how amazing the sorbet was going to be.  The texture is so incredibly rich and creamy it's hard to remember there isn't any cream or milk in the dessert.  This sorbet may be on the "lighter" side and be fat-free, but there is still a lot of sugar here.  I try and eat healthy meals, but I let my desserts be rich and decadent!

I made the sorbet on a Wednesday afternoon to have for a dinner party on Thursday.  I quickly discovered the peach sorbet was way too delicious to just shove in the freezer and wait 24 hours.  So I did what anyone on summer vacation would do; I chopped up some strawberries and called it lunch!

This is the second recipe in my boozy back-to-school tribute.  I add a bit of triple sec to the sorbet base to add creaminess and reduce the size of the ice crystals.  Science time - alcohol changes the freezing temperature resulting in a smoother texture.  Do it, add a little booze to your ice cream, it'll change your life and your ice cream/sorbet will taste better.  Anyway, fresh peach sorbet on a lazy August afternoon, amazing!  Perfect summer in your bowl!

Print the recipe!

Peach Sorbet Adapted from The Food Network Yield - 1 quart + a little extra

1 1/2 cups sugar 1 1/2 cups water 5 large peaches, ripe 1 lemon, juiced 2 tablespoons triple sec

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Add the sugar and the water to a small saucepan.  Allow the mixture to come to a boil.  Remove from the heat and allow to cool.  You have just made simply syrup.
  3. Bring a large pot of water to the boil.  Score the bottom of each peach with a large cross and add to the boiling water for about 5 minutes.
  4. Peel the peaches and roughly chop.  Use a blender/food processor/immersion blender or whatever you have to puree the peaches.
  5. Add the peaches to large bowl with 1 cup of the simple syrup, lemon juice, and triple sec.  Stir to combine.  Place the mixture in the freezer for about an hour to cool down.
  6. If using a KitchenAid ice cream maker attachment, set it and turn to the lowest speed.  Add the peach sorbet base to the bowl and churn for 20-25 minutes.
  7. Place the sorbet in a freezer safe container and freeze until hard.