Peach Buzz Sorbet

Peach Buzz Sorbet

Peach Buzz Sorbet

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Dessert and a cocktail in one blender!

Champagne, Peaches,


  • frozen peaches - 2 whole
  • champagne (frozen in cubes) - 1/2 cup



  1. Pour 1/2 cup of champagne into ice cube trays
  2. If using fresh peaches, wash and slice, then freeze on cookie tray
  3. Let freeze for at least 3 hours


  1. Add all ingredients into container
  2. Ramp from variable speed 1 to 10
  3. Blend on high for 45 seconds
  4. Use the tamper to push ingredients from corners into the blade
  5. Scoop
  6. Serve
  7. Snap a pic and tag #lifeisNOYOKE
  8. Be the hostess with the mostess

Useful tips for Peach Buzz Sorbet

Don’t love super sweet (I’ll never understand you…)? Use a dry champagne.

Pregnant or not a drinker? Use sparkling grape juice (like we did this time, but after come November).

We used fresh peaches, cut them into sixths, and froze them for a few hours. But you can also save a step and buy some frozen peaches at your local grocery store.

The skins provided some extra color (and nutrients, who’s counting though, it’s girls night), but feel free to remove if you’re a pulp-free kind of a gal.

We used the 32 oz container, with our Pro 750. If you’re using the 48 oz or a full-size, you’ll need to double the recipe.

The tamper is your friend. Push the frozen ingredients from the corners into the blade.

If the mixture isn’t blending smoothly, add a little champagne to the container until you have the correct consistency.

Scoop directly from the container into serving dishes. If not serving until later, pre-scoop single servings onto a cookie sheet and place in freezer. Take out to thaw 5-10 min before serving.

Want some extra bubbles? Pour some champagne over your sorbet scoops, drink it like a float.