Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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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.

Ruth Cousineau
Recipe by Cooking Light June 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
10 mins
total:
1 hr 55 mins
Yield:
Serves 6 (serving size: 1/2 cup sorbet and about 1/3 cup raspberries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

199 calories; fat 0.6g; mono fat 0.1g; poly fat 0.3g; protein 2g; carbohydrates 50g; fiber 5g; iron 1mg; sodium 26mg; calcium 21mg.
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