I think there is no more quintessentially ‘summer’ fruit than a peach. At least in our area, the arrival of peaches signal summer’s heyday. We are fortunate to have superb peaches from the Western Slope of the Rocky Mountains, grown in the same area responsible for the vineyards feeding Colorado’s wine industry. The ‘Palisade Peaches’ are large and firm delivering an irresistible nectar. They remind us the end of summer is near but frankly everyone is gobbling up so many delicious peaches, the blow is lessened!
I love ice cream but have found myself craving more sorbet this summer. A quick primer on ice cream and sorbet: ice cream is made with dairy cream where sorbet is a water or juice based frozen treat with fruit being at the center of the flavor. I find ice cream often makes me thirsty, where sorbet delivers the intense flavor of fruit in a thirst-quenching form.
While in Paris on our summer vacation I found myself picking up kitchen items as souvenirs. There was a particular store I sought out that makes darling plastic spoons. I use them often (they can be spotted in many Boulder Locavore recipe photos) and could not wait to stock up. When in the store it was almost too much to take as I wanted to buy almost everything. Knowing we were traveling light, and worried over bringing home breakable items I limited myself to a few small bowls including two which were a beautiful blue color in which I knew I’d have to serve Peach Sorbet. The inspiration for new recipes is often unpredictable!
When returning home peach season was in full swing. Our CSA farm fruit share was pounds of peaches and we have been taking trips almost daily to stock up at our favorite grocery store. Never satisfied with the status quo, I added some Lemon Thyme from our garden to the simple syrup mixture for the sorbet as well as a bit of Bourbon. The alcohol from the bourbon evaporates leaving a touch of bourbon flavor which I love with peaches (though should you prefer to omit it, additional water may be used in its place). The sorbet is a wonderful mix of peach, light citrus (from the lemon thyme and lime juice) and hint of bourbon flavors! I can’t think of a better homage to summer’s heat.
More Recipes You’ll Love!
Peach-Thyme Sorbet with Bourbon
Ingredients
- 3/4 cup Water
- 2 tablespoons Bourbon
- 6 sprigs Lemon Thyme or regular Thyme if lemon is unavailable
- 2 tablespoons freshly squeezed Lime Juice
- 1/2 cup granulated Sugar
- 2 pounds fresh Peaches (approximately 5 medium peaches); peeled, pitted and cut into pieces
Instructions
- In a medium saucepan, combine the water, bourbon, lemon thyme, lime juice and sugar. Bring to a boil, stirring often, to allow the sugar to fully dissolve. Turn off the heat and allow to steep for 1 hour.
- Place peaches in a blender. Strain the sugar mixture into the blender. Blend into a puree.
- Cover and place into the refrigerator until fully cooled (aproximately 1 hour). Process in an ice cream maker to manufacturer's instructions or see notes below to freeze without an ice cream maker.
Recipe Notes
To Freeze without a Machine: Place sorbet in a shallow freezer-proof pan. Allow to almost freeze fully (1 to 1 1/2 hours), and stir the mixture completely. Repeat the freeze/stir process a two more time times to ensure a consistent texture (this breaks up ice crystallization).
Thalia @ butter and brioche says
What an awesome flavour combination for a sorbet… looks so refreshing and light. Totally will be recreating the recipe for the upcoming Summer here in Australia. Pinned!
Toni Dash says
I guess that is one advantage of cyberspace Thalia, you can cruise all the seasonal recipes from the US to prepare for your next season! I love this sorbet. It really tastes like the fruit with tones of the herbs and bourbon flavors. So you have peaches in Australia? What is your big summer fruit you look forward to?
Jodee Weiland says
This looks so refreshing and delicious! I love sorbet and peaches, so this is my kind of dessert…thanks for sharing!
Toni Dash says
Oh I’m so glad Jodee! I’ve really been loving sorbet this summer. Especially making it at home with fruit at their peak of ripeness.
Gina @ Running to the Kitchen says
Gorgeous and love that you’re still using the delicious summer peaches. I can’t eat them quick enough to get my fill before they’re gone!
Toni Dash says
Having been traveling Gina I feel like I got home for the start and the end of the season within about two weeks! No complaints though. Doing my best to eat them all before fall fully arrives.
Rachel says
Please tell me where I can get those spoons!
Toni Dash says
Paris! It’s a long way for some spoons but worth the trip!
Rachel says
Thanks for the reply! Sometimes you just HAVE to go to Paris!
Toni Dash says
Agree completely Rachel!
Debra @ Worth Cooking says
What a creative recipe! I have been loving all of the fruit + herb combos I have been seeing lately. Thyme + peach sounds uniquely delicious.
janelle says
everything about this recipe makes me happy. I love the combinations of sweet and savory, and the addition of bourbon!
Toni Dash says
I’m so glad Janelle and I feel the same!
Lindsay @ The Live-In Kitchen says
What a fun flavor combo! Perfect for these last days of summer.
Toni Dash says
Even though September feels like a fall month, I’m stretching out summer a bit with this sorbet. Having a little bowl each day until it’s gone. Then it can be fall!
Christie - Food Done Light says
I am loving this recipe. We get amazing peaches here in Georgia. What a great way to use them and I love the thyme. Our thyme survived a very rough winter and I’m happy to find new ways to use it.
Toni Dash says
I was just putting in a cold weather fall garden this weekend (after not having time to do one for summer!) and put in some more thyme. Lemon thyme is really my all time favorite herb I think. More and more I’m enjoying putting thyme into sweet dishes to make the flavors a bit more sophisticated. You can’t go wrong with thyme!