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.
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.
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.
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
Spiced Peach Basil Sorbet
Ingredients:
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
im so sad it has come to an end too! anyway these must be pretty tasty
mmmmm those are one of our faves..i made them a TON last year..soo good
yours look great
These look delicious!! I bet they’d go over great at a 4th of July party! I loved your strawberry week- such a great idea!! 🙂
These look great! We definitely don’t need 3 dozen though and wouldn’t want so many to go bad. Do you think they’d freeze well? I was thinking of doing what you did with freezing the chocolate chip dough a few weeks back, but I’m not sure if the strawberries throw a wrench into the mix.
Sarah,
I’m not sure if these will freeze well. They were definitely best the day they were baked. Nice and crispy like a shortcake. The second day they were a bit more soft. I’d definitely be nervous to freeze them, but if you try it, let me know how it goes.
just made these, and we loved them! a nice little hot weather treat.
cheers,
*heather*
Yum! I’m planning to take my kidlets strawberry picking for the first time. This looks like a great way to use some berries.
Gena
I made mine canelle-style so they look like little pink footballs and sprinkled them with turbinado sugar…SUPER YUMMY!