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.
(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
- Mix the sugar and water in a 1-quart saucepan over medium-high heat. Stir occassionally and bring to a boil.
- Remove from heat and add basil leaves, cover to infuse. Refrigerate until well chilled, about two hours.
- Blanch peaches for 10 seconds in a large saucepan of boiling water.
- 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.
- Coarsely chop peaches and puree in a food processor until very smooth.
- Remove sugar basil water from the refrigerator and discard chopped basil.
- 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.