Frozen Bellinis – Peach Sorbet in Sparkling Rosé at Festival de Cannes
As you might have guessed by the relative quiet on Triple Motion over the last few months, we’re not always just making ice cream and sorbet. I’m also involved in filmmaking. Naturally, film and ice cream go together. So when we’re at film festivals, we can’t help but bring along a White Mountain Freezer.
Last week we were in Cannes for the rather glamourous Festival de Cannes and we teamed up with rose-wine.com to sponsor the Scottish party. We came up with the idea of the “Frozen Bellini” – a highly suitable cocktail to enjoy under the hot Mediterranean sun. I know a lot of folk make champagne sorbet, but despite our experiments to try and get bubbles into sorbet, I just couldn’t see the point of freezing champagne and losing its sparkle. So I concocted a simple recipe as follows:
Peach Sorbet Recipe (for 6-quart freezer)
- A big box of ripe peaches (sorry, I lost count of the number, but I would guess around 30-40)
- 1350 grams of sugar
- 1350 ml of water
- juice of 3 lemons
Peel and slice the peaches and then purée them into as fine a pulp as you can muster. Sieve out the lumpy bits.
Over low-heat, combine the water and sugar and stir until it is dissolved into a syrup. Allow the syrup to cool.
Combine the peach purée with the syrup and add the lemon juice. Then crank and freeze!
We had a bit of fun lugging the big 6-quart machine and all the ingredients through Cannes’s old town and onto the beach. It was no small feat!
Frozen Bellini Recipe
- Use a good dry bubbly. We opted for a sparkling rosé from rose-wine.com
- Pour a glass half-full of the bubbly and then add a scoop of peach sorbet. Serve!
If you have time to let the sorbet harden up a bit in the freezer, that’s always best, but few people are patient, especially at a beach party in Cannes! We were mobbed by party-goers and the cocktail went down a treat. It was such a success that it will probably become a permanent fixture at the Cannes film festival and likely many other events!
Thanks to Julien and Karen for the photos.