Peach Bellini Floats

These Peach Bellini Floats are the perfect way to toast any occasion with their fun and fruity flavour. While they look fancy, they are actually super easy to make. Peach bellinis are fruity, sweet and light. The perfect brunch cocktail for Mother's Day, Easter, wedding showers, New Year's and more. Want a non-alcoholic version for a baby shower? Just replace the sparkling wine with apple cider.

¾ cup sugar
¾ cup water
4 large peaches
3 Tbsp. lemon juice, freshly squeezed
1½ cups Champagne, chilled
1 large egg white, lightly beaten
peach nectar
1 recipe Champagne Peach Sorbet
Rose Champagne or Prosecco wine

Garnish:
peach slices

Bring sugar and water to a boil, stirring to dissolve sugar, remove from heat and allow to cool completely.

Skin peaches by immersing in boiling water for 1 minute, then remove and cool before slipping off skins. Slice peaches and place in food processor or blender with cooled sugar syrup and blend until liquefied. Strain liquid and stir in lemon juice, freshly squeezed.

Immediately before adding to ice cream maker, stir in chilled Champagne and egg white and freeze following manufacturer’s instructions. Spoon sorbet into a non-reactive container and freeze for at least 2 hours before serving.

For each bellini float: Pour 1 oz of peach nectar into the bottom of a Champagne flute (use a spoon to pour the nectar in so it goes right to the bottom).

Spoon two small scoops of Champagne peach sorbet into the flutes and slowly pour in a rosé Champagne or Prosecco wine.

Garnish with a slice of fresh peach and serve.

Makes about 5 cups.