Peach & Thyme Sorbet with Candied Pecans | Sorbet Od Bresaka I Timijana & Ušećereni Pekan Orasi

Peach & Thyme Sorbet with Candied Pecans

Peach & Thyme Sorbet with Candied Pecans | Sorbet Od Bresaka I Timijana & Ušećereni Pekan Orasi
Peach & Thyme Sorbet with Candied Pecans | Sorbet Od Bresaka I Timijana & Ušećereni Pekan Orasi

Yields about 1 liter.

  • Prep time: 20min
  • Cook time: 10min
  • Total time: 30min
  • Difficulty: Basic

This recipe is a variation of nectarine sorbet from David Lebovitz’s The Perfect Scoop. You can skip the thyme all together, but I do recommend you throw in a couple of springs. It really gives the sorbet a nice depth of flavor. The candied pecans are just a serving suggestion, so you can leave them out as well. The recipe yields quite a lot of pecans but they store really well and make a great snack. You can substitute pecans with any other nuts you like.

Peach & Thyme Sorbet.


  • 7 medium-sized ripe peaches, peeled and pitted
  • 160ml water
  • 4 thyme springs
  • 150g sugar
  • 2 tablespoons lemon juice


Cut the peaches into medium dice pieces. Place in a medium saucepan with the water and cover. Cook over medium heat, stirring occasionally and checking until they are soft – about ten minutes. Remove the saucepan from the heat and add the sugar and thyme springs. Stir and allow the thyme to steep for 5-10 minutes, depending on your taste. It’s best to taste and adjust the timing to your own tastes. Remove the thyme springs (don’t worry if any of the leaves are still floating around – they will be puréed anyway). Allow to cool to room temperature. Pour the contents into a blender and purée until smooth. Stir in the the lemon juice and chill completely in your refrigerator, then churn in your ice cream maker.

If you don’t have an ice cream machine, transfer the chilled puree into a freezer friendly plastic or metal bowl, cover with a lid or cling film, and put it in the freezer. For the next 3 hours, check the sorbet every 30 minutes and stir vigorously to break up any ice crystals. It’s best to use a sturdy whisk or a spatula. Then leave it in the freezer until completely frozen and serve.

Candied Pecans.


  • 1 egg white
  • 1 tablespoon water
  • 240g pecans
  • 60g white sugar
  • 60g brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


Preheat the oven to 150°C. Line a baking sheet with parchment paper.

Whip together the egg white and water until frothy. Add pecans and mix them in until they are all evenly coated. In a separate bowl, combine the sugars, salt, cinnamon and nutmeg. Dump the mixture onto the pecans and mix thoroughly until pecans are all evenly covered. Spread evenly onto the lined baking sheet. Bake for 30 minutes. Stir once halfway through. Let cool completely and break apart any pieces that have stuck together. Store in an airtight container.


Also known as Sorbet Od Bresaka I Timijana & Ušećereni Pekan Orasi.

Category: Mousses, creams & ice creams.

I can almost hear the Colonel’s voice at the back of my head. “This is getting rather silly,” says he with an irritated pitch to his voice. And it is, really. I’ve become totally addicted to frozen desserts. I can’t remember the last time I made a dessert that you can bite into and chew on. Candied pecans apparently don’t qualify as an actual dessert, so that’s a bummer. I’m an ice cream junkie. There, I’ve said it.

We’ve had a few days of rather cool and unpredictable weather here. Given the circumstances and weather conditions, any avid baker would feel the urge to roll up their sleeves, turn the oven on and make wonderful crisp pastry topped with sweet juicy summer fruit, or even a warm and comforting dessert like chocolate fondant or a blueberry cobbler. Yeah, not me. I made yet another batch od ice cream. Chocolate. It was the third batch of chocolate ice cream in the last two weeks.

As if that wasn’t enough, I made this peach & thyme sorbet as well. In my defense, there was a bunch of peaches neatly arranged in a pretty Ikea bowl on our dinning room table threathening to become overripe in a matter of days, just calling my name and begging me to save them from their unflattering destiny. What else could a gal do but turn them into a sorbet?!

And you know what? I don’t regret it for one second!

Not only was it finished in a snap, it was outrageously good too. In fact, it was everthing you could ever expect from a sorbet – it was fruity and sweet but all together inceredibly refreshing and flavourful. A hint of thyme really makes a difference and gives the sorbet a lovely depth od flavor. I strongly recommend urge you to make it as soon as possible. You’ll thank me later.

Thank you!