Spiced Peach Basil Sorbet

So the same weekend that I had my Canning Party, I also made this sorbet. As I mentioned, a friend had given me a half bushel of Georgia peaches and they were all ripe at once and heading south very quickly.

Spiced Peach Basil Sorbet

After making these peach pie bars, the peach jam at the party, then the spicy peach jam (post coming soon), I still had about 15 peaches staring me in the face. Obviously, my mind went straight to ice cream.

Spiced Peach Basil Sorbet

Since I’ve been trying to make sorbets, and the last peach sorbet that I made was such a hit, it was a no brainer.

I decided to pair it with basil this time around and spiked it with some Jack Daniels. The alcohol helps the sorbet to not get too icy and the Jack Daniels give a nice spiciness to the sorbet. You can leave it out if you want, but I was glad it was there.

Spiced Peach Basil Sorbet

One Year Ago: Peach Cobbler
Two Years Ago: World Peace Cookies
Three Years Ago: Homemade Oatmeal Cream Pies
Six Years Ago: Cookies and Cream Cupcakes and Peanut Butter Cupcakes

Print Save

Spiced Peach Basil Sorbet

Ingredients:

2 lbs peaches (this was 6 peaches for me), peeled, pitted, and diced to yield 4 cups peaches
6 basil leaves
1 cup simple syrup
1 Tbsp lemon juice
3 Tbsp Jack Daniel's

Directions:

In a food processor, puree the peaches and basil.

Stir in the remaining ingredients. Taste and adjust amount of simple syrup, lemon juice, and Jack Daniels to suit your preferences.

Process in an ice cream maker according to the manufacturer's instructions.

Recipe from Beantown Baker

    Pin It

12 Responses to “Mint Chip Ice Cream”

  1. #
    1
    Ashley Bee (Quarter Life Crisis Cuisine) — July 24, 2013 at 12:12 pm

    Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.

    • beantownbaker — July 24th, 2013 @ 12:53 pm

      I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉

  2. #
    2
    Jennifer @ Peanut Butter and Peppers — July 25, 2013 at 5:54 am

    Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!

  3. #
    3
    Nutmeg nanny — July 27, 2013 at 8:19 pm

    Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!

    • beantownbaker — July 30th, 2013 @ 5:48 pm

      I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛

  4. #
    4
    madscar — July 29, 2013 at 3:28 am

    Love it! This is amazing 🙂

  5. #
    5
    Shannon — July 31, 2013 at 12:01 pm

    for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂

    • beantownbaker — August 1st, 2013 @ 3:17 pm

      I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…

  6. #
    6
    Allison — July 31, 2013 at 8:14 pm

    Really good! I may have steeped the mint too long.. A little earthy. Will try again!

    • beantownbaker — August 1st, 2013 @ 3:18 pm

      Oh bummer! I’ve never had ice cream that I’d call “earthy”…

  7. #
    7
    TF620 — August 9, 2013 at 6:00 pm

    Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?

    • beantownbaker — August 10th, 2013 @ 9:36 am

      Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.

Leave a Comment