Food

Peach Sauvignon Blanc Sorbet

Peach Sauvignon Blanc Sorbet | A Cup of Jo

This month, we’re craving simple, summery desserts. So today, Katie from Butterlust shares her recipe for a deliciously simple sorbet, which you can customize with any wine or fruit of your choice. Here’s how to make it…

Peach Sauvignon Blanc Sorbet
by Katie Wahlman of Butterlust

This sorbet ranks among my favorite of all summer treats, not only because it’s fruity, refreshing and one the easiest frozen desserts I’ve ever made, but also because it’s infinitely adaptable. You can make it with any combination of wine and fruit that you have on hand, and no matter which you choose, it will come out perfectly every single time.

For this version I’ve used my go-to summer wine — sauvignon blanc — and combined it with bright, juicy peaches and a healthy dose of backyard mint. The secret to this sorbet’s success is that the alcohol content of the wine helps to keep the sorbet smooth and scoopable, never icy. And since this time of year peaches are reaching their peak of perfection, there’s no excuse not to give it a try.

Enjoy! xo Katie

Peach Sauvignon Blanc Sorbet | A Cup of Jo

Peach Sauvignon Blanc Sorbet | A Cup of Jo

Peach Sauvignon Blanc Sorbet | A Cup of Jo

Peach Sauvignon Blanc Sorbet | A Cup of Jo

Recipe: Peach Sauvignon Blanc Sorbet

You’ll need:

1 bottle sauvignon blanc (or other white wine)
1 cup sugar
3 cups sliced peaches
3/4 cup water
1/4 cup chopped mint (or less, depending on your preference)

In a large saucepan, combine wine, water, sugar and peaches. Bring to a boil and stir until sugar is dissolved, then remove from heat and add mint.

Cover and let steep for an hour. Pour into a blender and blend until smooth. (You may need to do this in two batches, depending on the size of your blender.) Pour through a mesh strainer to remove any large chunks of mint. Cover and refrigerate until cool.

Freeze in an ice cream maker* according to manufacturer’s instructions. Once frozen, scoop mixture into a freezer-safe container (I like to use a loaf pan) cover and freeze for at least four hours before serving.

*If you do not have an ice cream maker, you can still make this recipe. Just pour the mixture directly into a freezer-safe container and place in the freezer. Stir every few hours, until the texture feels airy, with the consistency of a granita.

Peach Sauvignon Blanc Sorbet | A Cup of Jo

Peach Sauvignon Blanc Sorbet | A Cup of Jo

Thanks so much, Katie! We’re psyched to try this.

P.S. More recipes, including a refreshing rosé sangria and ice cream with just one ingredient.

(Photos and recipe by Katie Walhman. Thanks to Caroline Donofrio for help with this series.)

  1. This is amazing!

  2. today I started my FIRST diet ever!
    so: thank you for the butterlust blog!
    oh dear!

  3. This looks so, so delicious. I want to try it with blueberries and ruby port. Yum!

  4. super delicious! For a sugar free (and alcohol free if you like) twist, try reducing the water and adding agave or honey instead. So fresh and juicy – I love making them in little silicon ice cube trays so you can just pop one in your mouth as a zingy treat :)

  5. Lane says...

    This is quite a brilliant recipe! I have been obsessed with peaches and nectarines lately, and sauvignon blanc is an obvious winner, so yay! I’m for sure going to make this!
    Happy Summer!
    xx Lane

  6. Marie says...

    Ooooh my goodness! YUM!

  7. This sounds and looks incredible! I’ll definitely have to give this recipe a try, what a perfect summer treat!

    xo, Liz
    http://lipstickandconfetti.com

  8. I love this so much! It looks perfect for a summer rooftop dinner party, doesn’t it?

    I’m a fashion blogger in NYC. To follow my adventures featuring the best of New York’s fashion and food, check out sustenanceandstyle.com! Contact me to collaborate, I love working with new bloggers.

  9. JJ says...

    Oh my yum!

  10. From now on, no more Epicurious….just you and Butterlust will be my food idea sources on the web!! This luscious hot summer desert is so easy and will be a hit for a dinner party! Thank you!! xo

    (=’.’=)
    -Lauren
    adorn la femme

  11. Aidel.K says...

    This looks like the best warm weather dessert! And what a fantastic discovery Butterlust is.

  12. Patrisha Z says...

    this sounds absolutely amazing—thanks for sharing!

  13. Diana says...

    Yum! What beautiful ice cream bowls. Where can these be purchased?!

  14. yael steren says...

    This seriously looks and sounds delicious! I definitely want to give it a try! Thanks for sharing! xo yael

    http://www.yaelsteren.com/blog/

  15. Oh this sounds amazing. Will be adding it to my Summer Food board for a try soon.

  16. Jess says...

    This might be a stupid question, but can you have this while pregnant? Does boiling the wine make it acceptable or does the sorbet retain alcohol content?

    • Sarah says...

      Not a stupid question! Wondering the same thing myself. It’s saying that the alcohol content is what keeps it from freezing hard, but I know that with mulled wine if you boil it much of the alcohol dissipates (which is why you make a flavour syrup ahead of time THEN add the wine in so that your Christmas party isn’t boring ;) )

  17. Katie M. says...

    Looks so refreshing and simple! Might even make them in pop form!

  18. Oh. My. YUM. Allegedly, my Vitamix is capable of making sorbet. If that’s true, and wine is now an acceptable sorbet ingredient, I’m going to have the greatest summer of my life.

    http://www.afriendlyharbor.com

    • isabelled says...

      Mary, your comment made me laugh!