Spiced Peach Basil Sorbet

Tuesday, September 10, 2013

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:

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

Dessert, Ice Cream

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10 Responses to “Strawberry Rhubarb Pie”

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1

Lauren — June 29, 2010 at 11:40 am

Fantastic job with the lattice top! The pie looks awesome :).
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2

Debbi Does Dinner Healthy — June 29, 2010 at 1:25 pm

It does look really pretty. I’ve never had the patience to do a lattice top. It sounds delicious!
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3

Sherry G — June 29, 2010 at 2:59 pm

I’m furious with myself for still never having a rhubarb pie! This is truly a good looking pie; very rustic and pretty!
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4

bcallegra — June 30, 2010 at 1:43 am

Truly a work of art! I’m kind of intimidated by pies so I’m in awe of your pie making skills. That pie looks like it’s ready for a magazine cover! 🙂
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5

nutmegnanny — June 30, 2010 at 5:40 pm

Strawberry rhubarb pie is one of my favorites 🙂
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6

Jen — July 3, 2010 at 1:21 am

Thanks for sharing this recipe. Mine is in the oven as I type. Hopefully, it comes out half as good as yours!
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7

Jenni @ Project Cookie 365 — July 3, 2010 at 3:05 pm

I just have to thank you for this recipe!! It’s the first time I’ve made a pie that wasn’t all runny when cut. I was so happy to have pieces that stayed intact!!
Also, I didn’t need the foil at any point – the crust didn’t overbrown, it was just perfect.
I’ll be using this again and again!
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8

Victoria — March 30, 2011 at 6:39 pm

can i omit rhubarb and just put strawberries? will it make a difference?
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beantownbaker — March 31, 2011 at 12:04 pm

I haven’t tried using this recipe with just strawberries. You might want to cut back on some of the sugar. Rhubarb is very tart, so you always have to put a lot of sugar into rhubarb recipes.
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10

Brian — February 6, 2018 at 7:51 am

ahh, i can already hear the crunchy sound in my mouth!

Spiced Peach Basil Sorbet