Champagne and Peach Sorbet Float

by Denise Woodward on August 18, 2014

in Chez Us Cooks, Desserts, Drinks, Entertaining, Featured, Food Gifts, Fruit


It’s so strange to be writing the Food Gift Love cookbook while celebrating Eat Boutique’s 7th birthday. What’s not so strange is this delightful recipe: peach sorbet made without a machine is perfect, as it encourages quiet time in the summer kitchen. And it encourages drinking Champagne floats. Thanks, Denise! -Maggie

When I realized it was Eat Boutique’s 7th birthday, I knew I had to make something just as special as this little slice of the internet is to me. I have been writing and photographing for Eat Boutique for a few years now, and am always thrilled (as well as honored) to be part of the team. I love everything that Maggie does not only for the site, but also for feeding the ones she loves, which includes all of YOU.

This cocktail is a fun and festive start to a meal, or a great little surprise for dessert.  It’s simple to make, and only requires a small amount of planning, but is perfect for a celebration.


In honor of summer, I made a fresh peach sorbet, lightly laced with a little lemon juice (to help keep it bright) and Lillet Blanc (because it goes so well with both peaches and champagne). If Lillet Blanc is not your thing or hard to find, St. Germain is another great option.  After freezing the sorbet overnight, I formed small scoops of sorbet and placed them in an assortment of mismatched champagne glasses, and finished by topping them off with bubbles. Keep in mind that when mixing champagne with a fruit-based sorbet, you will want to use a dry, crisp champagne; do not use one that is fruity or you will be overwhelmed with sweetness.

Please raise your glass with all of us over at Eat Boutique, and cheers to another great 7 years of Maggie feeding and nurturing us all so well!



Champagne and Peach Sorbet Floats


  • 3 peaches
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/3 cup Lillet Blanc, or St. Germain
  • Champagne, preferably dry and crisp


  1. Cut the peaches in half and remove the pit.  Place in a food processor or blender. Add the lemon juice and sugar, give it a whirl and process until a thick puree forms.
  2. Strain the peach puree through a fine sieve into a medium bowl.
  3. Stir in the Lillet until well mixed. Place a thin layer of saran wrap onto the top of the mixture, then place in the freezer. Freeze overnight.
  4. Scoop out small balls of sorbet and place into champagne glasses.
  5. Top off with champagne, serve, and enjoy!


Photos taken and styled by Denise Woodward.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

Denise Woodward

Denise leaves in Oakland, California with her partner in crime Lenny. She is a free lance webcast producer, photographer, food writer and recipe developer who is always dreaming about food. She is driven by delicious as well as gorgeous food, and admits that her first thought of the morning is what she will be cooking that day. During her free time she enjoys traveling and hitting mountain getaways with Lenny in their Eurovan. You can find more of her recipes over at their shared food blog Chez Us, or follow along on Instagram where she shares daily inspirations.

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