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Ingredients
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Lemon Blood Orange Sorbet
White Peach Sorbet
Orange Prosecco Granita (Orange + Prosecco)
Finishing & Serving
Method
Lemon Blood Orange Sorbet
Make a light simple syrup: combine 1 cup water and 3 tablespoons sugar in a small saucepan over medium heat. Stir until sugar fully dissolves, then remove from heat. Stir in 1 tablespoon light corn syrup (if using) and 1 teaspoon salt; cool to room temperature.
Juice the lemons and blood oranges until you have 1 cup lemon juice and 1 cup blood orange juice. Strain the combined juices through a fine-mesh sieve into a bowl to remove pulp and seeds.
Whisk the cooled simple syrup into the strained juices. Taste and adjust sweetness: if too tart, dissolve an additional 1/2–1 tablespoon sugar into a little warm water and add; if too sweet, add a splash more lemon or blood orange juice.
Chill the mixture thoroughly in the refrigerator (at least 1 hour) until very cold.
Churn in an ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft sorbet consistency. Transfer to a freezer-safe container, smooth the top, cover, and freeze at least 2–3 hours to firm up before serving.
White Peach Sorbet
Prepare the peaches: bring a pot of water to a boil, score a small X on the bottom of each peach, and blanch peaches 30–45 seconds. Transfer to an ice bath and slip off skins. Pit and roughly chop peaches to measure about 3 cups.
Combine chopped peaches, 1 tablespoon sugar, 1 tablespoon water, and 1 teaspoon fresh lemon juice in a blender or food processor. Puree until completely smooth.
Taste the puree and add more sugar if needed (up to 1 more tablespoon) to balance acidity. If using, stir in 1 teaspoon neutral spirit or vodka to help keep sorbet scoopable after freezing.
Strain the puree through a fine sieve for an extra-silk smooth texture (use the back of a spoon to press through). Chill the strained puree thoroughly (at least 1 hour).
Churn in an ice cream maker according to manufacturer's instructions until it is a soft-set sorbet (about 20–25 minutes). Transfer to a freezer-safe container and freeze 2–3 hours to firm.
Orange Prosecco Granita (Orange + Prosecco)
Make a light sugar syrup: in a small saucepan combine 2 tablespoons sugar and 2 tablespoons water; heat just until sugar dissolves. Remove from heat and cool slightly.
Juice enough oranges to yield 1 cup fresh orange juice and strain to remove pulp. Stir in the cooled sugar syrup, 1 teaspoon orange zest, and a pinch of salt.
Combine the orange mixture with 1 cup cold prosecco. Taste — the mixture should be slightly sweet; adjust with a little more syrup if desired, but avoid making it too sweet as prosecco provides lightness.
Once fully frozen and flaky, transfer granita to a chilled container and keep frozen. Stir lightly before serving to break up any large crystals.
Finishing & Serving
Portioning: allow sorbetti to sit at room temperature 5 minutes before scooping for easiest service. Use an ice cream scoop warmed in hot water and wiped dry between scoops.
Serve three small scoops (one of each flavor) per serving in chilled coupe glasses, small bowls, or on a long tray. Garnish with a thin slice of citrus and a mint leaf.