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Peach Buzz Sorbet
Servings6
servingsCalories45
kcalTotal time3
hours5
minutesElevate your entertaining game with this elegant and effortless Peach Buzz Sorbet. This two-ingredient wonder combines the sweet, juicy flavors of ripe peaches with the effervescent kick of champagne, creating a sophisticated frozen treat that’s perfect for girls’ nights in, summer parties, or any celebratory occasion. Ready in just minutes using a high-performance blender, this boozy sorbet offers a refreshing twist on traditional desserts and cocktails. Whether you’re looking for a show-stopping finale to a dinner party or a fun way to cool down on a warm evening, this Peach Buzz Sorbet delivers a perfect blend of fruity sweetness and bubbly indulgence. Plus, with an easy non-alcoholic variation, it’s a versatile recipe that everyone can enjoy, making it the ideal choice for hosts who want to impress with minimal effort.
Ingredients
2 whole peaches, frozen
½ cup (120 ml) champagne, frozen into cubes
Directions
- Prep (3 hours ahead)
- Pour ½ cup of champagne into ice cube trays and freeze.
- If using fresh peaches, wash, slice, and freeze on a cookie sheet.
- Freeze for at least 3 hours.
- Blend
- Add frozen peaches and champagne cubes to the blender container.
- Start blending at low speed and gradually increase to high speed.
- Blend on high for 45 seconds.
- Use the tamper to push ingredients from corners into the blade.
- Scoop into serving dishes.
Notes
- For a less sweet version, use dry champagne.
- For a non-alcoholic version, substitute sparkling grape juice for champagne.
- Frozen peaches from the grocery store can be used to save time.
- Peach skins can be left on for added color and nutrients, or removed if preferred.
- If the mixture isn’t blending smoothly, add a little liquid champagne until desired consistency is reached.
- For later serving, pre-scoop servings onto a cookie sheet and freeze. Thaw for 5-10 minutes before serving.
- For extra fizz, pour additional champagne over sorbet scoops to create a float-like dessert.
