Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on Time
10 Mins
Total Time
1 Hour 55 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews


August 27, 2015
Tastes better after it freezes.

ajvinande's Review

July 31, 2014
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!

lynfifer001's Review

May 30, 2014