Basil-Peach Sorbet

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“This Basil- Peach Sorbet Recipe is creamy and tangy with a slight herbaceous note – the perfect combo for a sweet summer treat! This recipe makes 1 ½ quarts of sorbet. Plenty for an after dinner treat with family and friends or enough to share between the neighbourhood kid crew!”

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Peaches

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Ingredients:

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Basil-Peach Sorbet Recipe

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1. In a large heavy duty blender or food processor add 1kg of frozen peach (semi-thawed). ½ cup water, ¼ cup white corn syrup, ¼ cup sugar and ¾ cup of basil simple syrup. The recipe for the Basil Simple Syrup can be found in my Frozen Basil Bellini Mocktail Recipe.

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2. Pulse on high to blend the fruit and sugar until smooth. I like the peaches to be still very cold but slightly thawed to get a smoother texture. You can also do with raw fruit it will just take longer for the sorbet to freeze.

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3. Pour mixture into a ceramic or lined metal loaf pan. Spread mixture out evenly with a spatula. Freeze for 3-4 hours. If freezing for a longer period of time, allow the sorbet to soften on the counter prior to serving for a few minutes.

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Visit The Delicious Spoon for more notes and tips for making the BEST Basil-Peach Sorbet!

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Enjoy!

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Basil-Peach Sorbet

“This Basil- Peach Sorbet Recipe is creamy and tangy with a slight herbaceous note – the perfect combo for a sweet summer treat! This recipe makes 1 ½ quarts of sorbet. Plenty for an after dinner treat with family and friends or enough to share between the neighbourhood kid crew!”

- The Delicious Spoon

Peaches

key ingredient:

Ingredients:

– Peaches - Fresh or Frozen equal to 1 kg – white corn syrup – basil infused simple syrup See recipe – granulated white sugar – water

Basil-Peach Sorbet Recipe

Yield

12 Servings

Course

Dessert, Snack, Treat

prep time

10 Minutes

Cuisine

American

1. In a large heavy duty blender or food processor add 1kg of frozen peach (semi-thawed). ½ cup water, ¼ cup white corn syrup, ¼ cup sugar and ¾ cup of basil simple syrup. The recipe for the Basil Simple Syrup can be found in my Frozen Basil Bellini Mocktail Recipe.

Instructions:

2. Pulse on high to blend the fruit and sugar until smooth. I like the peaches to be still very cold but slightly thawed to get a smoother texture. You can also do with raw fruit it will just take longer for the sorbet to freeze.

Instructions:

3. Pour mixture into a ceramic or lined metal loaf pan. Spread mixture out evenly with a spatula. Freeze for 3-4 hours. If freezing for a longer period of time, allow the sorbet to soften on the counter prior to serving for a few minutes.

Instructions:

Visit The Delicious Spoon for more notes and tips for making the BEST Basil-Peach Sorbet!

Enjoy!

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