Peach elderflower bellini

NZ Herald 28/3/2011

Paul Jobin

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60 g	Caster sugar
400 g	Peaches, peeled, halved and stones removed
60 ml	Elderflower syrup
1	Lemon, juiced
2	Peaches, extra, scored, blanched and peeled, with stones removed
1 bottle	Prosecco sparkling wine

In a saucepan, combine the sugar and 60ml water, bring to boil and simmer for two minutes. Take off heat and cool.
In a liquidiser, puree the first amount of peaches with the sugar syrup, elderflower cordial and lemon juice. Pour into a shallow baking tray and place in freezer until half frozen.
Remove and break up the ice with a fork. Freeze for another three to four hours. Place remaining peaches in liquidiser and blend with a little prosecco to a purée. Pour a third purée into each frozen champagne flute, top with a spoonful of peach granite.
Pour over remaining prosecco and serve.