Simple syrup (see below)
1 1/2 lbs. (about 3 large) fresh peaches
1 tsp. fresh lemon juice
1 C. prosecco, chilled
pinch of salt
1 C. water
1 C. sugar
In a medium saucepan, combine the water and sugar. Place over medium-high heat, bring to a boil, whisking often to dissolve the sugar. Reduce the heat to medium-low and simmer for 4 minutes, while continuing to whisk until all the sugar is dissolved. Remove from the heat and let cool, then transfer to a bowl or container, cover, and refrigerate until cold, at least an hour.
Peel the peaches, remove the pit and roughly chop the flesh.
Place the peach flesh and lemon juice in a blender or food processor and puree until smooth, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate until cold, about 1 hour.
Whisk the simple syrup into the peach puree, then gently whisk in the prosecco and pinch of salt. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Recipe adapted from The Ciao Bella Book of Gelato and Sorbetto