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Peach Basil Sorbet


My wish came true this summer. It was a simple wish for lots of fruit from our trees and vines, enough to be able to make something, anything. I’ve been patient and it paid off because we had so many peaches on hand, I was eating two a day and still not making a dent in it. It’s been too hot to bake a pie and the thought of turning on the oven makes me sweat. By far, the best solution was to make more sorbet. I’m telling you, this is going to be a sorbet summer which is just fine by me since I do love me some fresh fruit sorbet right from the backyard. Can’t beat it. The addition of basil helps to enhance and brighten the flavors all around.






Peach Basil Sorbet:

2 cups sugar

2 cups water

1 bunch basil

2 pounds fresh peaches, peeled

1/2 to 1 cup water

juice of 1/2 lime

For the simple syrup:

Combine the sugar and water in a saucepan and bring to a boil. Let simmer 1 more minute and remove from heat. Place basil leaves into hot syrup, stir and let steep until syrup cools.  Strain and transfer to a container and chill in the refrigerator. This can be done the day before.

For the sorbet base:

Place the peaches in a blender with 1/2- 1 cup water and blend until smooth. It should yield 4 cups puree. Add the lime juice and 1 1/2 cups chilled basil infused syrup. Blend again just until the liquids are combined.

Place in an ice cream maker and spin according to manufacturer directions. This batch took 30 minutes in my ice cream maker. Transfer to a container and freeze for several hours, overnight is best.

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