Sorbet is a do-ahead star, and this peach and basil version is extra summery. If you don’t have an ice cream maker, freeze the mixture in ice cube trays until almost frozen, then blend to a purée in a food processor and freeze until firm.
- 3 1/2 lb. mixed yellow and white peaches skin scoured, plus peach wedges to serve
- Juice of one lemon
- 1/2 c. liquid glucose
- 1 c. superfine sugar
- 2 tbsp. finely chopped basil plus extra leaves to serve
Poach peaches in a large saucepan of boiling water until softened (five minutes), then remove with a slotted spoon. When cool enough to handle, peel (reserve skin) and squeeze over lemon juice. Coarsely chop peach flesh, discarding pits.
Bring glucose, sugar, and nine ounces water to boil in a large saucepan, stirring to dissolve. Add chopped peach, then squeeze in any juice from reserved skins to add a little color (discard skins). Bring to the boil, stirring, then remove from heat and cool completely.
Purée mixture in a food processor, then pass through a fine sieve. Stir through chopped basil, churn in an ice cream machine, then freeze until firm (three hours).
Serve sorbet in glasses with peach wedges and basil.