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Raspberries with Peach-Basil Sorbet

Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on time 10 mins
Total time 1 hr, 55 mins
Yield Serves 6 (serving size: 1/2 cup sorbet and about 1/3 cup raspberries)
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.

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)

Nutrition 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

How to Make It

  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.