Champagne and Peach Sorbet Float

by Denise Woodward & Laudalino Ferreira on August 18, 2014

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

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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.

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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!

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Champagne and Peach Sorbet Floats

 Ingredients:

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

Directions:

  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!

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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 & Laudalino Ferreira

Denise is a foodie who’s first thought each morning is about what she’ll be cooking that day. Laudalino is not a foodie; he’s an eater and aspiring home chef. They met when he was a starving climber and bachelor who longed for his mother’s good Portuguese cooking. She cooked, he ate and nine years later, he still prefers her food to any restaurant fare. Follow their culinary capers in their 20-square-foot urban kitchen at their blog, Chez Us.

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