Basil Infused Peach Sorbet

Serves 6 · 30 min prep · 5 min cook

Ingredients

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

Instructions

1. 1Bring a large pot of water to a boil and prepare an ice bath. Score a small X on the bottom of each peach, blanch for 30 to 45 seconds, then transfer to the ice bath. Slip off the skins, pit the fruit, and cut into chunks.
2. 2In a small saucepan combine the sugar and water. Warm over medium heat, stirring until the sugar fully dissolves into a clear simple syrup, about 3 minutes. Remove from heat.
3. 3Add most of the basil leaves to the hot syrup, pressing them under the liquid. Cover and steep for 20 minutes so the herbal aroma fully infuses; the syrup will turn pale green and fragrant.
4. 4Strain the basil syrup through a fine-mesh sieve into a blender, pressing on the leaves to extract every drop of flavor; discard the solids. Add the peach chunks, lemon juice, salt, and corn syrup.
5. 5Blend on high until completely smooth and silky, about 45 to 60 seconds. Taste and adjust brightness with an extra squeeze of lemon if needed. For a softer freeze, stir in the optional vodka.
6. 6Pour the puree into a shallow metal pan or ice-cream maker canister. If using a machine, churn according to manufacturer directions until thick and slushy, 20 to 25 minutes.
7. 7If freezing without a machine, place the pan in the freezer and stir vigorously with a fork every 30 minutes for 2 to 3 hours until the mixture is uniformly frozen and scoopable.
8. 8Transfer the finished sorbet to an airtight container, press parchment against the surface, and freeze at least 2 more hours to firm. Soften 5 minutes at room temperature before scooping.
9. 9Serve in chilled bowls or coupe glasses, garnished with a tiny fresh basil leaf and a thin peach slice. The sorbet should taste bright, peachy, and gently herbal like a Caprese garden in frozen form.