Raspberries with Peach-Basil Sorbet is a fantastic vegan dessert which is definitely worth the time it takes to make. It is a fresh and delicious alternative to ice cream and this particular recipe just bursts with the flavors of sweet and juicy peaches, slightly tart raspberries and peppery basil.
I start by making a boiling up a basil syrup. While that’s cooling, I blanch the peaches by submerging them in boiling water. This helps to loosen the skin which makes them easier to peel. Once the peaches are peeled and chopped, blend them until completely smooth. Then add them to the basil syrup. Freeze and there you have it – peachy sorbet with raspberries. Yum!
To make Raspberries with Peach-Basil Sorbet, you will need the following ingredients:
Mix the sugar, water and basil leaves together in a medium pot. Bring to a boil while stirring constantly until the sugar dissolves.
Allow the mix stand for about 15 minutes. Then, pour the contents through a sieve into a bowl. Discard any basil leaves in the sieve.
Blanch the peaches by submerging them in a large pot of boiling water for about 1 minute. Then transfer the peaches to a bowl of ice water until cool.
Skin the peaches. Remove the pits and chop the flesh.
Put the chopped peaches and lemon juice in a blender and process until completely smooth. Stir the peach mixture into basil syrup with the salt. Chill in the refrigerator for about 1 hour.
Pour the peach mixture into an ice cream maker. Freeze according to appliance's instructions. Once frozen, transfer the sorbet into a freezer-safe container. Cover and place in the freezer until firm.
Serve the peach sorbet with raspberries and garnish with some fresh basil sprigs.
This Raspberries with Peach-Basil Sorbet recipe is a super delicious vegan alternative to ice cream. You will love the flavor combinations. Try it soon and come back to leave a comment letting me know what you think!
Yummy-yummy!
