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.
How to Make It
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.
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.
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