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. 
These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!
Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!
What a great idea to have a homemade pancake mix on hand!
A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:
1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.
Those pancakes look amazing!! Oh my goodness.
i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.
Wow. Those look so good I might have to whip some up…..like…NOW.
http://www.simplysweeter.blogspot.com
You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.
One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.
AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.
What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂
Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!
Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂
These pancakes look amazing!! Bookmarked!
Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??