Monday, September 2, 2013

Peach Basil Balsamic Sorbet

  • 1 cup sugar
  • 1 cup filtered water
  • 10 basil leaves
  • 4 whole ripe peaches, peeled and pitted
  • juice from 1 lemon
  • 1 1/2 - 2 teaspoons balsamic vinegar


  1. Bring water, sugar, 8 basil leaves, and lemon juice to a boil in a medium-sized non-reactive pot. Reduce heat and allow it to simmer for 10 minutes. Remove from heat and allow to cool.
  2. Meanwhile, puree peaches. Peaches tend to have stringy flesh, so I like to do this by hand to get rid of the stringiness. Use a fork or your hands to smash peaches in a bowl. Press peaches through a fine mesh strainer into a second bowl. You can use your hands or the back of a large serving spoon. Continue to smash and press until the only thing left in the strainer is stringy pulp (There shouldn't be too much of this!).
  3. Remove basil leaves from sugar syrup and pour sugar into peach puree.
  4. Add balsamic to peach/sugar mixture and combine.
  5. Mince remaining two basil leaves and add them to the peach mixture.
  6. Freeze sorbet in your ice cream maker according to manufacturers instructions.**
  7. Cover and freeze until firm.

** If you don't have an ice cream maker, no problem! You can freeze it in the freezer, whisking it every thirty minutes until it has become soft-serve consistency.

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