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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14 Responses to “Blueberry Pie Bars”

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1

Jennifer @ Peanut Butter and Peppers — August 13, 2013 at 6:03 am

I just love blueberries and your bars look simply incredible!!
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2

Jocelyn (Grandbaby Cakes) — August 13, 2013 at 8:03 am

These bars are so awesome!! Gorgeous!
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3

Shannon — August 13, 2013 at 10:30 am

holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂
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4

Lynna — August 21, 2013 at 2:12 am

These pie bars look amazing! I`m wishing I had blueberries right now!
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5

Nutmeg Nanny — August 23, 2013 at 7:36 pm

I love pie bars!! They look so delicious 🙂 I am loving this recipe!
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6

Laura — August 29, 2013 at 7:19 pm

Yum these are gorgeous. Love the changes you made.
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7

suzy — September 16, 2013 at 8:07 pm
Tried it, tasted awesome! Thanks for the recipe!!
- beantownbaker — September 26th, 2013 @ 8:47 am
  
  So glad you enjoyed the recipe!
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8

Lauren — October 1, 2013 at 12:34 pm
Made these and my family ate them in one day! Thanks for the great recipe!!
- beantownbaker — October 6th, 2013 @ 8:11 pm
  
  So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.
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9

Robin — April 24, 2014 at 9:28 pm
Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!
- beantownbaker — April 27th, 2014 @ 2:47 pm
  
  I’ve made these with peaches and they’re delicious – definitely do that this summer.
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Eugenie — July 27, 2014 at 10:13 pm
Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!
- beantownbaker — September 2nd, 2014 @ 7:25 pm
  
  Love fresh nutmeg! Sounds great.

Spiced Peach Basil Sorbet