Peach Champagne Sorbet with Thyme
Hubby and I have been enjoying my newest kitchen gadget a little too much this year. Since getting my ice cream maker attachment for Christmas last year, this will be my 14th ice cream post and I have another 3 in draft waiting to get written up and published. So that’s 17 batches of ice cream or sorbet. Not counting the times I made recipes more than once. Which has happened.
Homemade ice cream has changed our lives. In good ways and not so good ways… Since I primarily use coconut milk in my ice cream due to my lactose intolerance, the ice cream I make is heavenly and super creamy. It’s also laden with a lot of calories and fat. No wonder it’s so good.
I’ve also found that contrary to when I bake a lot, we don’t send the ice cream to work for coworkers to help with the consumption of said desserts. Now, I’m not complaining. My waistline, on the other hand, is complaining. We’ve both put on a few pounds and I’m blaming it on my new hobby of ice cream making.
My solution to this issue? Make more sorbet. It’s at least as much fun as making ice cream, the results are always as delicious, but the extra calories and fat just aren’t there. So I hope you guys enjoy the sorbet recipes that will be coming soon.
In all honesty though, I might just stick with remaking this Peach Champagne Sorbet with Thyme over and over and never try any other sorbet recipes and have nothing to share with you guys. The jury is still out on that one.
I did have a few pluots in the kitchen from our CSA box, so I did a combination of peaches and pluots in this sorbet. The pluots added some sweetness, so I cut down the amount of sugar. I loved that you could actually taste the champagne in this sorbet. The thyme was just subtle enough that you could taste it without being overpowering. While this sorbet was in our freezer, I had no issues passing up on the ice cream that was in there.
One Year Ago: Blueberry Quick Bread
Three Years Ago: Watermelon Cucumber Salad
Five Years Ago: Stuffed Strawberries and Bacon Wrapped, Goat Cheese and Almond Stuffed Dates
Peach and Pluot Champagne Sorbet with Thyme
Use any combination of peaches and pluots, or all of one fruit in this sorbet
Ingredients:
Directions:
In a medium saucepan, combine fruit, water, sugar, and thyme mixing well until sugar dissolves completely.
Bring to a boil then allow mixture to simmer for about 15 minutes.
Remove from heat and stir in honey, lemon juice and zest. Let the mixture sit for an additional 10 minutes until cooled.
Remove thyme stems from mixture. Leave any leaves that have fallen off the stem in the mixture.
Pour mixture into a blender or food processor and puree until smooth.
Cover and chill in the fridge for up to 3 to 4 hours.
When you are ready to freeze the sorbet, mix in champagne and process in your ice cream maker and for about 35 minutes, or according to the product's instructions.
Cover and place in freezer over night.
Recipe adapted from Eat Yourself Skinny
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
How yummy, and the color is so beautiful!
beantownbaker — March 18th, 2013 @ 10:59 am
Yes, I absolutely love the color of this curd!
I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.
beantownbaker — March 18th, 2013 @ 11:00 am
The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.
I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?
beantownbaker — March 18th, 2013 @ 3:21 pm
Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.
this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…
beantownbaker — March 19th, 2013 @ 12:48 pm
Key lime curd – YUM! Did you juice them yourself? They’re so tiny.
I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂
beantownbaker — March 19th, 2013 @ 12:47 pm
I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…
This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.
beantownbaker — March 25th, 2013 @ 1:18 pm
I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…
If you make a cake or something with the curd in it or on it does it need to be refrigerated?
beantownbaker — April 4th, 2013 @ 7:15 am
I used this curd in a cake: http://www.beantownbaker.com/2013/03/coconut-almond-cake-with-blackberry-lime-curd-filling.html and the leftovers were stored in the fridge.
This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx
beantownbaker — October 23rd, 2013 @ 12:26 am
It made probably 2.5-3 cups of curd. Hope you enjoy it!