Peach and wine sorbet (Sorbetto di pesche e vino) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 208) by Katie Parla and Kristina Gill

  • store-cupboard ingredients
  • dry white wine
  • Show all ingredients...

  • EYB Comments

    Requires chilling at least 6 hours in addition to freezing in ice cream maker.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires chilling at least 6 hours in addition to freezing in ice cream maker.

  • Frogcake on July 30, 2017

    This was my first attempt at making sorbet and I was thrilled with the outcome. Likely not a unique recipe but delicious just the same. I used a chilled rose wine rather than white wine. A lovely, light, not-too-sweet sorbet that could finish a multi course meal or be served as a palette cleanser between courses.

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