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.
Tastes better after it freezes.
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!
