Raspberries with Peach-Basil Sorbet

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.

Yield: Serves 6 (serving size: 1/2 cup sorbet and about 1/3 cup raspberries)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 1 Hour, 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 199
  • Fat: 0.6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2g
  • Carbohydrate: 50g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 26mg
  • Calcium: 21mg

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)

Preparation

  1. 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. 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. 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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