On warm summer days, a dish of sorbet is the perfect cooling treat. This peach and basil sorbet recipe is extra summery, thanks to fresh in-season fruit and a pop of of tangy lemon juice. In a unique twist, chopped basil adds a slightly peppery note, creating a sophisticated flavor combination that’s both satisfying and invigorating.
You don’t even need an ice cream maker for this easy dessert. Simply freeze the sorbet mixture in ice cube trays until almost frozen, then blend it into a purée in a food processor or high-powered blender and freeze until firm.
This sorbet recipe is super adaptable too. For a more adult-friendly version, spike your sorbet by adding a splash of white wine or champagne on top. Want to make it lower in sugar? Just swap out some of the sugar for honey. Talk about peachy perfection! Give it a try and leave us a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 yellow and/or white peaches, skin scoured, plus peach wedges to serve
- 1 lemon, juiced
- 1/2 c. liquid glucose
- 1 c. superfine sugar
- 2 Tbs. finely chopped basil + additional for garnish
Instructions
PrintPoach peaches in a large saucepan of boiling water until softened (5 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 (3 hours).
Serve sorbet in glasses with peach wedges and basil.
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