Sparkling Peach & Thyme Sorbet

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 whole Peaches: Peeled, Pitted And Sliced
• 2 cups Water
• ⅔ cups Sugar
• 2 Tablespoons Honey
• 2 teaspoons Fresh Lemon Juice
• ½ teaspoons Lemon Zest
• 1 teaspoon Fresh Thyme
• 1 cup Champagne

Also mentioned in the method: cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a saucepan over medium heat, combine the water, sugar, and honey. Stir until the sugar dissolves, about 5 minutes, then add the fresh thyme and simmer for 2 minutes.

2. Remove the syrup from the heat, strain out the thyme if desired, and let it cool to room temperature, about 20 minutes.

3. Place the peach slices, lemon juice, and lemon zest in a blender and blend until completely smooth.

4. Stir the cooled syrup into the peach puree, then stir in the Champagne.

5. Refrigerate the mixture until very cold, at least 2 hours.

6. Churn the chilled mixture in an ice cream maker according to the manufacturer's directions, about 20 to 25 minutes, until thick and slushy.

7. If you have no ice cream maker, pour the mixture into a shallow freezer-safe dish and freeze, stirring every 30 minutes with a fork, until thick, about 3 to 4 hours.

8. Transfer the sorbet to a freezer-safe container, cover, and freeze until firm, at least 2 hours.

9. Let the sorbet stand at room temperature for 5 to 10 minutes before scooping.