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1
To make Honeyed Peach Sorbet: In a small saucepan, combine sugar, water, fresh ginger, and honey. Place over medium heat until boiling, stirring to dissolve sugar; let boil for 1 minute. Take saucepan off heat and remove and discard ginger slices. Place saucepan in an ice-water bath or refrigerate till cool.
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2
While the honey syrup is cooling, prepare the peaches. Once cubed, toss them with the lemon juice. When the honey syrup is completely cooled, place cubed peaches in a food processor with the chopping blade attachment and pour cooled syrup over them; puree until smooth.
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3
Pour sorbet base into ice-cream machine and process according to manufacturer's directions. Place in freezer for at least 3 hours prior to serving.
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4
To make Raspberry Simple Syrup: Place sugar and water in a small saucepan and bring to boil over medium heat, stirring until all the sugar is dissolved. Add raspberries and let boil for 1 minute, stirring occasionally.
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5
Pour the raspberry syrup mixture through a chinois or sieve, into a bowl. Use a spatula or the back of a spoon to press the raspberries through the chinois, removing the seeds. Cool syrup in an ice-water bath or in refrigerator. When cool, pour into a container with a tight-fitting lid and refrigerate until ready to use.
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6
To assemble Bellinis: For each serving, place 1 scoop of Honeyed Peach Sorbet in a champagne flute or small wineglass. Drizzle with a tablespoon of Raspberry Simple Syrup and pour Prosecco or other sparkling white wine over. Serve immediately.
