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Hands-on Time
10 Mins
Total Time
1 Hour 55 Mins
Yield
Serves 6 (serving size: 1/2 cup sorbet and about 1/3 cup raspberries)
Photo: Jennifer Causey; Styling: Ginny Branch

How to Make It

Step 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.

Step 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.

Step 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.

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