Digging deep in the freezer, I found a nice surprize from last summer. I was just about to forget those luscious peaches I pealed, sliced and froze right before we left for vacation. You know how you stop at the farmers market and buy way too many of those gorgeous fruits and vegetables and then the madness begins. Peaches, tomatoes and corn are in abundance and the distant specter of a bleak winter and hydropontic tomatoes inspires me to freeze and do a little canning. Well here was that moment of validation. It was worth the effort. The sweetness of summer in January. A little google search and I found just the vehicle for my frozen peaches - peach basil sorbet would make a fine finish to that black truffle meal I wrote about in my last blog. I'd been dying to try one of the herb scented sorbets I've read about and found. Not Without Salt's recipe just what I was looking for. We were all surprised at the freshness of the peach flavor and complexity the basil added.
2 cups frozen peaches, thawed
Basil simple syrup:
1 cup sugar
1/2 cup water
3 or 4 large basil leaves
Combine the sugar, water and basil leaves in a heavy sauce pan. Bring to a boil stirring to make sure sugar dissolves. Turn off the heat and let cool. Remove to a container and refrigerate until cold (4 hrs). Do not remove basil from syrup.
Combine peaches and basil syrup in food processor. Process until smooth, less than a minute. Pour mixture into a container and freeze for at least 6 hours.