champagne and peach sorbet

Champagne and peach sorbet

Over the past few days, you might have noticed a few changes around here, in terms of design and layouts. I felt that it was time for a change, that represented my growth and sense of style. I finally feel happier with my logo that I spent some time designing, it's not that I wasn't happy with the previous one but I didn't really feel the color scheme or the design too much. The new look really represents what I like in terms of design and styling. I have no professional skills in website design and most of what I know has been acquired through trial and error and perusing the internet. There will be a few more changes in the upcoming weeks, so keep an eye out and I hope that you will like them. I'd love to hear your feedback on the new logo!

Sweet Carolina peaches

Last weekend, I received a message from my friends who were driving back from South Carolina with a big bag of fresh ripe peaches for me, their only request make us something frozen (they got to try the black peppercorn, cardamom, raspberry sauce ice cream and wanted more). This time round, I wanted to do something different, a couple of ideas jumped into my head but for some reason all I could think of were bellinis. It also seemed fitting, since I have spent many a Sunday morning at brunch with them sipping mimosas or bellinis or simply just champagne. 

Fresh peach sorbet

This sorbet is not too sweet and has a light and airy texture which reminds me of the bubbles in champagne, which is something I was aiming for. The basic recipe is based on the sorbet from Jeni's Splendid Ice Creams at Home by Jenni Bauer and I've tweaked it around a little. When selecting a champagne for the sorbet, use a good quality brand to give a rich and flavorful taste. 

Sorbet for breakfast

How did the taste test go? Well my friends loved it and had several helpings without my prodding them. So I think it passed the test and I hope you will like it too. I was being a bit goofy at first while styling the sorbet, then when I looked at the photographs, I could not make up my mind as to which one I liked more, the sorbet with the peach or the one without the peach. I uploaded both photographs up here for you to decide, so please do tell me which one you like better and why?

Peachy sorbet

champagne and peach sorbet

yields: 6-8 servings/ ~ 1 quart


1 lb peaches, peeled and chopped 
2 tablespoons lime juice, freshly squeezed
3/4 cup sugar
1/3 cup light corn syrup
3/4 cup champagne

1. Puree the peaches in a food processor until smooth. 
2. In a thick bottomed saucepan, combine the pureed peaches, lime juice, sugar and corn syrup. Stir continuously on a low flame until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature. Once cooled, fold in the champagne. Transfer the liquid into a gallon ziploc bag, seal the bag and chill in a ice-water bath for 20 minutes.
3. Once the sorbet liquid is chilled, pour the sorbet into the pre-frozen canister of the ice-cream maker. Churn for 30 minutes until the sorbet acquires a creamy consistency. Transfer the sorbet into a freezer-safe airtight container. Place a piece of parchment paper on the surface and pack it down to remove any trapped air bubbles. Freeze for at least 4 to 6 hours to firm before serving.