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.


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


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)


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.


Ruth Cousineau,

Cooking Light

June 2014
My Notes

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

Add Note