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Overhead shot of basil peach sorbet in a white loaf pan with an ice cream scoop and a small bowl beside.
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5 from 2 votes

Basil-Peach Sorbet Recipe

This Basil- Peach Sorbet Recipe is creamy, tangy with a slight herbaceous note - the perfect combo for a sweet summer treat!
Prep Time10 minutes
Cook Time20 minutes
Freezer Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Basil, Frozen Dessert, Peach Recipe, Sorbet, Sorbet Recipe
Servings: 12 Servings
Calories: 146kcal
Author: Alisa Infanti
Cost: $6

Equipment

  • Blender or Food Processor
  • Small Pot
  • Spoon
  • Spatula
  • Loaf Pan
  • Freezer
  • Stove

Ingredients

  • 2.2 lb Peaches - Fresh or Frozen equal to 1 kg
  • ¼ cup white corn syrup
  • ¾ cup basil infused simple syrup See recipe
  • ¼ cup granulated white sugar
  • ½ cup water

Instructions

  • 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.
  • 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.
  • 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.

Nutrition

Serving: 0.5cup | Calories: 146kcal | Carbohydrates: 39g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 77mg | Fiber: 1.1g | Sugar: 38g | Vitamin A: 600IU | Vitamin C: 2.5mg | Calcium: 0mg | Iron: 0.2mg