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.
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)
How to Make It
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Lovely, fresh taste! Instead of cutting up basil leaves, I put a whole bunch in the water to save time. It's also easier to use a juicer to easily make peel-free pulp. This sorbet keeps well for at least 3-4 days until becoming icy. You can add a little vodka before churning to keep it even smoother. Very tasty. I'll definitely make it again!