Categories: August, ice cream

Ingredients

• 2 x 400g cans peaches in natural juices
• 100g caster sugar
• juice of 1 lemon
• 375ml Prosecco, plus extra to serve

Directions

1. Drain the peaches, reserving 100ml of the juice. Put the juice and sugar in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Set aside to cool.

2. Put the peaches, lemon juice and syrup into a blender and purée until smooth. Stir in the Prosecco and pour into a shallow, freezerproof container. Cover and freeze for 2 hours, then gently scrape the frozen edges into the centre using a fork. Freeze for a further 30 minutes and repeat 2-3 times, until you have a frozen, grainy texture.

3. To serve, transfer to the fridge for 5 minutes, then fork over again. Divide between bowls, pour over a little more Prosecco and serve.

Email to a friend | Print this recipe | Back