This sorbet is divine. It’s so easy to make, and yet each bite brings with it a complexity of flavor that leaves my head spinning (in a good way). This is a perfect dessert for the heat of summer, when peaches are at their peak and you want something sweet, cold, and refreshing. Directly out of the ice cream maker, the sorbet has more of a soft-serve texture. If you want a harder texture, transfer the sorbet to a container and place it in the freezer until firm, about 2 hours. If freezing for more than 12 hours, allow the sorbet to sit at room temperature for 5 to 10 minutes before serving. —MAREA
Serves 4; makes 3 cups/720 ml
11/4 lb/570 g ripe peaches, peeled and coarsely chopped
3/4 cup/180 ml ice water
1/4 cup/60 ml agave nectar
1/4 tsp grated lime zest
2 tbsp fresh lime juice
2 tbsp pure maple syrup
11/2 tbsp packed minced fresh basil
Pinch of salt
Combine the peaches, water, agave, zest and juice, maple syrup, basil, and salt in a blender and puree until very smooth. Chill the mixture completely before proceeding with the recipe, about 2 hours.
Freeze the puree in an ice cream maker according to the manufacturer’s directions. If you desire a firmer texture, transfer the sorbet to a container and place it in the freezer for about 2 hours.
Scoop the sorbet into small bowls or pretty glasses to serve.
3/4 CUP/180 ML: CALORIES: 140 | FAT: 0G | CARBS: 36G | PROTEIN: 1G | SODIUM: 150MG | VITAMIN A: 10% | VITAMIN C: 290%