Raspberries with Peach-Basil Sorbet

  • ajvinande Posted: 07/31/14
    Worthy of a Special Occasion

    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!


More From Cooking Light