You’ll love this Sparkling Peach and Thyme Sorbet — a refreshing summer dessert made with fresh peaches, lemon, honey, and a splash of champagne.
Summer and ripe peaches are a timeless pairing. This sorbet highlights bright, sun-warmed peaches balanced with a touch of lemon and honey, then finished with fresh thyme and a splash of champagne for a festive, lightly effervescent note. Making sorbet at home is simple and far healthier than many store-bought frozen treats — you control the sweetness and use fruit at peak flavor.
This recipe keeps sugar to a minimum by combining raw sugar and a modest amount of honey, letting the peach flavor shine through. The lemon juice and zest lift the fruit’s natural sweetness, while thyme adds a subtle savory dimension that prevents the sorbet from tasting one-note. If you own an ice cream maker, it takes about 20 minutes to churn the sorbet once the base is chilled; otherwise, a few hours of periodic stirring while freezing will also do the trick.
Sparkling Peach and Thyme Sorbet
Refreshing sorbet made with fresh peaches, lemon, honey and a splash of champagne — perfect for summer gatherings.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins (plus chilling)
Servings: 10
Ingredients
- 6 to 8 fresh peaches, peeled and sliced
- 2 cups water
- 2/3 cup raw sugar
- 2 Tbsp organic honey
- 2 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 tsp fresh thyme (leaves removed from stems)
- 1 cup champagne
Instructions
- In a medium saucepan, combine the sliced peaches, water and raw sugar. Stir until the sugar dissolves, then bring the mixture to a gentle boil. Reduce heat and simmer for about 15 minutes, until the peaches are softened and fragrant.
- Remove the pan from the heat and stir in the honey, fresh lemon juice, lemon zest and thyme. Allow the mixture to sit for 10 minutes so the flavors meld and the mixture cools slightly.
- Transfer the peach mixture to a blender or food processor and puree until completely smooth. Cover and chill in the refrigerator for 3 to 4 hours until thoroughly cold.
- Once chilled, stir in the champagne, then pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes, until the sorbet reaches a soft, scoopable texture.
- Transfer the sorbet to a freezer-safe container, cover, and freeze overnight to firm up. Scoop and serve chilled.
Serving Suggestions and Tips
This sorbet is a great palate cleanser and an elegant dessert for warm-weather dinners or brunch. Serve in chilled bowls or hollowed-out peach halves for an impressive presentation. Garnish with a small sprig of fresh thyme or a thin lemon twist.
If you prefer a non-alcoholic version, substitute the champagne with an equal amount of chilled sparkling water or non-alcoholic sparkling wine — this keeps the bright effervescence without alcohol. For a smoother texture, strain the puree through a fine sieve before chilling to remove any fibrous bits. If peaches are especially sweet, reduce the sugar slightly; conversely, add a little more honey if peaches are underripe.
Storage
Store sorbet in an airtight container in the freezer for up to a month. To soften before serving, place the container in the refrigerator for 10–15 minutes or let it sit on the counter for 5–10 minutes, then scoop.
Nutrition
Serving: 1/2 cup | Calories: 112 kcal | Carbohydrates: 27 g | Protein: 0.7 g | Fiber: 1.4 g
Nutrition information is automatically calculated and should be used only as an approximation.
Enjoyed this recipe? Leave a comment below and tell us how your sorbet turned out — any tweaks or favorite serving ideas are welcome!
