Peach and basil sorbet
SERVES 6-8 // PREP TIME 15 MINS // COOK 10 MINS (PLUS COOLING, FREEZING)Sorbet is a do-ahead star, and this peach and basil version
is extra summery. If you don’t have an ice-cream maker,
freeze the mixture in ice-cube trays untilalmost frozen, then
blend to a purée in a food processor and freeze until firm.1.4 kg mixed yellow and
white peaches, skin scored,
plus peach wedges, to serve
Juice of 1 lemon
100 gm liquid glucose
300 gm caster sugar
2 tbsp finely chopped basil,
plus extra leaves to serve1 Poach peaches in a large
saucepan of boiling water
until softened (5 minutes),
then remove with a slotted
spoon. When cool enough
to handle, peel (reserve skin)
and squeeze over lemon juice.
Coarsely chop peach flesh,
discarding stones.Peach and basil sorbetGlass bowls
from Top3 by Design. Spoon from
Dinosaur Designs. All other props
stylist’s own.Text pageSociety
cushion from Ondene. Kartell
Jellies range glass from Top3 by
Design. Stockists p126.
2 Bring glucose, sugar and
280ml water to the boil in
a large saucepan, stirring to
dissolve. Add chopped peach,
then squeeze in any juice from
reserved skins to add a little
colour (discard skins). Bring
to the boil, stirring, then remove
from heat and cool completely.
3 Purée mixture in a food
processor, then pass through a
fine sieve. Stir through chopped
basil, churn in an ice-cream
machine, then freeze until
firm (3 hours).
4 Serve sorbet in coupes or
glasses with peach wedges
and basil.●GOURMET TRAVELLER 121