Sparkling White Peach Bellini Freezes

1. 1

   Place a nine diameter metal cake pan in the freezer.

2. 2

   Bring a large saucepan of water to boil on high heat.

3. 3

   add the peaches to boiling water and cook just til their skins loosen, about 30 seconds.

4. 4

   transer peaches to some ice water and wait until cool.

5. 5

   peel, pit and coarsely chop the peaches.

6. 6

   In a food processor, combine peaches, sugar, and lemon juice until pureed and pour into cake pan.

7. 7

   freeze about two hours.

8. 8

   stir and freeze one hour more.

9. 9

   scoop equal amount slush into 6 champgane flutes.

10. 10

    top with raspberry liquor and prosecco.

11. 11

    garnish with fresh raspberries or peach wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.