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Categories:Viewed: 8 - Published at: 9 years ago
Ingredients
- 1 cup granulated sugar
- 3/4 cup water
- 1/4 cup packed, coarsely chopped fresh basil leaves
- 1 1/2 pounds ripe peaches
- 1 tablespoon fresh lemon juice
- Dash of salt
- 12 ounces fresh raspberries
- Basil sprigs (optional)
Method
- 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.
