Basil Infused Peach Sorbet

Serves 6 · 35 min prep · 5 min cook

Estimate for one serving

• 148 cal
• 1g protein
• 37g carbs
• 3g fiber

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Ingredients

• 2 lb ripe yellow peaches
• 1/2 cup packed fresh basil leaves
• 3/4 cup granulated sugar
• 1/2 cup water
• 3 tbsp fresh lemon juice
• 1/8 tsp pinch of kosher salt
• 1 tbsp vodka or light corn syrup optional for scoopability

Instructions

1. 1Bring a medium pot of water to a boil. Score a small X on the bottom of each peach, blanch 30 to 45 seconds, then transfer to an ice bath. Slip off the skins, pit the fruit, and roughly chop the flesh.
2. 2In a small saucepan combine the sugar and water. Warm over medium heat, stirring, until the sugar fully dissolves and the syrup is clear, about 3 minutes. Remove from heat.
3. 3Add the basil leaves to the hot syrup, press them under the surface, cover, and steep 20 minutes so the syrup turns pale green and intensely herbal. Strain through a fine-mesh sieve, pressing on the solids; discard the leaves.
4. 4Cool the basil syrup completely in the refrigerator, at least 30 minutes. Meanwhile purée the chopped peaches in a blender until completely smooth.
5. 5Blend the peach purée with the cooled basil syrup, lemon juice, salt, and optional vodka or corn syrup until silky. Taste and adjust brightness with a few more drops of lemon if needed.
6. 6Chill the mixture thoroughly, at least 2 hours or overnight, so it is ice-cold before freezing.
7. 7Churn in an ice cream maker according to manufacturer directions until thick and soft-serve consistency, usually 20 to 25 minutes. Transfer to a loaf pan, press parchment on the surface, and freeze until firm, 3 to 4 hours.
8. 8If you do not have a machine, pour into a shallow metal pan and freeze, scraping and stirring vigorously with a fork every 30 minutes for about 3 hours until fluffy and scoopable.
9. 9Let the sorbet sit at room temperature 5 minutes before scooping. Serve in chilled bowls with a tiny fresh basil leaf on each portion for aroma.