Raspberries with Peach-Basil Sorbet

Raspberries with Peach-Basil Sorbet Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
Here's a twist on peach Melba, the classic dessert of poached peaches with raspberry sauce. We turn juicy summer peaches instead into a velvety sorbet spiked with basil and serve it with fresh raspberries for the perfect ending to a summer meal.

Yield:

Serves 6 (serving size: 1/2 cup sorbet and about 1/3 cup raspberries)
Total time: 1 Hour, 55 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 1 Hour, 55 Minutes

Nutritional Information

Calories 199
Fat 0.6 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 2 g
Carbohydrate 50 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 26 mg
Calcium 21 mg

Ingredients

1 cup granulated sugar
3/4 cup water
1/4 cup packed, coarsely chopped fresh basil leaves
1 1/2 pounds ripe peaches
1 tablespoon fresh lemon juice
Dash of salt
12 ounces fresh raspberries
Basil sprigs (optional)

Preparation

1. Combine first 3 ingredients in a saucepan. Bring to a boil; stir until sugar dissolves. Let stand 15 minutes. Pour through a fine sieve into a bowl; discard solids.

2. Cook peaches in a large pot of boiling water for 1 minute. Place peaches in a bowl of ice water until cool. Peel peaches; remove pits and chop flesh. Place chopped peaches and lemon juice in a blender; process until smooth. Stir peach mixture and salt into basil mixture. Chill 1 hour.

3. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze until firm. Serve with raspberries. Garnish with basil sprigs, if desired.

Note:

Ruth Cousineau,

Cooking Light

June 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note