Serves 6 (serving size: 1/2 cup sorbet and about 1/3 cup raspberries)
Photo: Jennifer Causey; Styling: Ginny Branch
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.
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!