Peaches and basil both say “summer” to me – and in this peach-basil sorbet they can say it together…
I made this sorbet with those little flat white peaches that have been appearing in the shops the last few years. The lovely rosy colour was a pleasant surprise – the result of leaving the skins on the peaches when I puréed them.
(makes about 750ml)
- 1 cup caster sugar
- 3/4 cup water
- 1/4 cup fresh basil leaves, shredded
- 5 or 6 peaches (about 750g)
- juice of a lime
- 1/4 tsp salt
- In a saucepan over medium heat, bring the caster sugar and water to a boil.
- Stir until the sugar is dissolved then remove from the heat.
- Add the basil and leave to cool for fifteen minutes before straining the syrup to remove the basil.
- Place the peaches in a heatproof bowl. Cover with boiling water and leave for two minutes before draining.
- Halve the peaches and remove the pits. Combine the peach halves (skin and all), basil syrup, lime juice and salt and blend until smooth.
- Chill the mixture thoroughly before churning in an ice cream machine.