How to Make It
Combine half the peaches, the sugar, mint sprigs, salt, and ¼ cup water in a medium saucepan. Bring to a boil over medium high heat, stirring until the sugar dissolves. Remove mint sprigs. Pour hot syrup into a food processor or blender. Add the lemon juice and remaining peaches; puree until smooth.
Pour the puree into a 9-inch square metal baking dish. Stir in the prosecco. Cover and freeze for 3 hours more, scraping the mixture with a fork every hour or so, until the mixture is frozen and scraped into fluffy, icy crystals. Cover and freeze for 8 hours more before serving.
Excerpted from The Peach Truck Cookbook by Jessica N. Rose and Stephen K. Rose. Copyright © 2019 by S&J Rose, LLC. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.