In a medium saucepan, combine peach slices, water and sugar, mixing well until sugar dissolves completely. Bring to a boil then allow mixture to simmer for about 15 minutes.
Remove from heat and stir in honey, lemon juice, zest and fresh thyme. Let the peach mixture sit for an additional 10 minutes until cooled.
Pour mixture into a blender or food processor and puree until smooth, cover and allow to chill in the fridge for up to 3 to 4 hours. Then mix in champagne and pour into your frozen ice cream maker and mix for about 20 minutes, or according to the product’s instructions.
Once sorbet is done mixing, cover and place in freezer over night then enjoy!
Serving Size: 1/2 cup • Calories: 112 • Fat: 0 g • Carbs: 27 g • Fiber: 1.4 g • Protein: 0.7 g • WW Points+: 3 pts