750 ml bottle Yellowglen soft sparkling rose
250 ml (1 cup) diet lemonade
40 g (¼ cup) caster sugar
¼ cup mint leaves, torn
1 vanilla bean, split in half lengthways
3 large peaches, halved
250 g punnet fresh strawberries, hulled
6 x 40 g scoops lemon sorbet
mint leaves, to serve
- Put sparkling wine, lemonade, sugar and mint in a large saucepan. Using a small sharp knife, scrape vanilla seeds into the pan. Add pod to the pan.
- Bring mixture to a simmer over medium heat. Add peaches and cover with a round of baking paper. Reduce heat to medium-low and simmer for 20 minutes or until peaches are soft. Remove paper, then add strawberries to pan. Set aside for about 5 minutes.
- Pour fruit and cooking liquid into a large heatproof dish. Set aside for 1 hour. Cover and refrigerate for 4 hours, or until well chilled.
- Peel skin off peaches (if you like). Place 1 peach half and a few strawberries in each shallow serving bowl. Spoon over a little of the poaching liquid. Serve with a scoop of sorbet and mint leaves.