Best 7 Peach And Prosecco Ice Recipes

ORANGE-PEACH PROSECCO COCKTAIL

Steps:

• Divide the juice concentrate, brandy and orange juice between 2 Champagne flutes; stir. Add 3 raspberries to each glass and top off with prosecco. Serve immediately.

SMALL BATCH WHITE PEACH PROSECCO JAM

Steps:

• Add all ingredients to a large saucepot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 25 minutes.
• Spoon hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
• Process in a water bath canner for 15 minutes. Remove and let cool completely.

PEACH PROSECCO

Steps:

• In a cocktail shaker, combine the vodka, peach liqueur, Prosecco, lemon juice, peach nectar, and bitters, if using. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled champagne coupe and garnish with a peach wedge.

PEACH AND PROSECCO ICE

Steps:

• Stir the first 3 ingredients in a medium bowl until the sugar dissolves.
• Blend the peaches and reserved peach juices in a food processor until the peaches are finely chopped. With the machine running, gradually pour in the sugar syrup; process until smooth.
• Add the Prosecco or sparkling wine and blend well.
• Transfer the mixture to a container.
• Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead and kept frozen.
• My notes: The recipe listed Prosecco or sparkling wine in the ingredients, but I was unable to list Prosecco as an ingredient: it kept being rejected. When I made this, I simply used a sparkling wine.

PEACH AND PROSECCO ICE

Steps:

• Stir first 3 ingredients in medium bowl until sugar dissolves. Blend peaches and reserved peach juices in processor until peaches are finely chopped. With machine running, gradually pour in sugar syrup; process until smooth. Add Prosecco and blend well. Transfer mixture to container. Cover and freeze until firm, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)

PEACH ICE

Steps:

• In a small bowl, stir water and sugar until sugar is dissolved. Place peach, lemon juice and sugar mixture in a blender. Cover and process 1 minute or until blended. Transfer to a freezer container; cover and freeze 3 hours or until almost firm., Transfer to blender. Cover and process 30-40 seconds or until slushy. Return to freezer container; cover and freeze overnight., Remove from freezer just before serving. Using a fork, scrape into two dessert dishes.

GRILLED PORK AND PEACH SALAD

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
• Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
• When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
• While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
• Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
• Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
• Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
• Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
• Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.