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.
Ingredients
Method
1.Poach 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.
2.Bring 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.
3.Purée 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).
4.Serve sorbet in coupes or glasses with peach wedges and basil.
