White Peach Sgroppino
- 2 ounces white peach sorbet, roughly 2 scoops
- 4 ounces prosecco (I love Carpene Malvolti)
- 1 ounce peach brandy or peach vodka.
- In a small bowl or mixing cup, very gently whisk together sorbet and brandy together very gently, so as not to melt all the sorbet.
- Add a bit of prosecco and stir in.
- Turn into a rocks or wine glass and top up with the rest of the prosecco, giving a final soft stir to incorporate it.
- Serve immediately.
white peach sorbet, prosecco, brandy
Taken from cooking.nytimes.com/recipes/1015311 (may not work)