Peach-Basil Ice

Our Test Kitchen used fresh, ripe summer peaches in this ice; however, substitute frozen peaches in a pinch.

Yield: Serves 7 (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 28.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 0.0mg
  • Calcium: 8mg


  • 2/3 cup sugar
  • 10 to 12 medium basil leaves
  • 4 cups fresh peach slices (about 1 1/2 pounds whole peaches)
  • 2/3 cup water
  • 1/3 cup fresh lemon juice (about 3 lemons)


  1. 1. Place sugar in a blender; process until very finely ground. Add basil; process until finely minced. Pour into an 8-inch square glass or ceramic baking dish.
  2. 2. Combine peach slices, 2/3 cup water, and lemon juice in blender; process until smooth. Pour juice mixture over sugar mixture, and stir until sugar dissolves. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every hour, 4 hours or until completely frozen and fluffy.
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