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Michael Devine Reports: How to Make Your Own Peach Basil Sorbet

This is the time of year when the gardens and farmers markets are overflowing with delicious, peak-of-season produce. This summer I've had an overabundance of basil in my garden and I felt inspired to put it to good use in something other than a standard pesto sauce. A good friend offered me some of her homegrown, just-picked peaches and—Eureka!—a peach basil sorbet was born.

How to make your own sorbet | Lonny.com(Peach Basil Sorbet served in a vintage glass with Italian ladyfinger cookies in the background—a perfect pairing with the sorbet! Photos Michael Devine)
Light and refreshing, this is the perfect finale to a warm weather meal. Serves 4.

1 cup water
3/4 cup granulated sugar
1 pound chilled peaches
12 basil leaves coarsely chopped

  1. Mix the sugar and water in a 1-quart saucepan over medium-high heat. Stir occassionally and bring to a boil.
  2. Remove from heat and add basil leaves, cover to infuse. Refrigerate until well chilled, about two hours.
  3. Blanch peaches for 10 seconds in a large saucepan of boiling water.
  4. Remove from water and plunge into a bowl of ice water to stop cooking. Peaches should slip out of their skins easily. Discard the peel and pits.
  5. Coarsely chop peaches and puree in a food processor until very smooth.
  6. Remove sugar basil water from the refrigerator and discard chopped basil.
  7. Combine liquid with peach puree and pour into an ice cream maker. Freeze according to manufacturer's directions.

To serve, garnish with a sprig of basil!

P.S. My favorite ice cream maker is the stylish Cuisinart Pure Indulgence. I used an older Cuisinart ice cream maker for years and this one is a huge improvement. It's so simple to use, it really did make the sorbet in 25 minutes! And it cleans up in minutes.
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