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 until almost 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 serve
- 1Poach 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.
- 2Bring 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.
- 3Purée 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).
- 4Serve sorbet in coupes or glasses with peach wedges and basil.