Raspberries with Peach-Basil Sorbet

juicy vegan alternative to ice cream
Raspberries with Peach-Basil Sorbet
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Ingredients

Adjust Servings:
1 cup Granulated sugar
¾ cup Water
¼ cup packed Basil coarsely chopped fresh basil leaves
1 ½ lb ripe Peaches
1 tbsp Lemon juice fresh
pinch Salt
12 oz fresh Raspberries
1-2 sprigs Basil for garnish

Nutritional information

199
Calories
50g
Carbohydrate
2g
Protein
5g
Fiber
0mg
Cholesterol
26mg
Sodium
Features:
  • Gluten Free Recipes
  • Vegan Recipes
Ingredients

Directions

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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:

Raspberries with Peach Recipe-How To Make Basil Sorbet-Raspberries with Peach-Delicious Basil Sorbet-Raspberries with Peach-Basil Sorbet

So, how do you make Raspberries with Peach-Basil Sorbet?

Steps

1
Done
3

Make a basil syrup

Mix the sugar, water and basil leaves together in a medium pot. Bring to a boil while stirring constantly until the sugar dissolves.

2
Done
15

Allow to cool

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.

3
Done
5

Blanch peaches

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.

4
Done
10

Peel the peaches and remove the pits

Skin the peaches. Remove the pits and chop the flesh.

5
Done
1h

Blend and chill

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.

6
Done
1h

Freeze

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.

7
Done

Serve

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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Yummy-yummy!

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