Recipe: Healthy Basil Peach Sorbet
Oppressive summer heat is easily remedied with a refreshing and fruity homemade sorbet. As an added bonus, this peach-basil confection is vegan, made with only five ingredients, and free of artificial sweeteners.
To make this recipe, you’ll need a blender or food processor. We suggest preparing this sorbet the night before you want to enjoy it, to give the mixture ample time to freeze—and so you can eat it the second you walk through the door.
5 ripe peaches, or approximately 3 cups frozen peaches
1/2 cup unsweetened almond milk
5-7 basil leaves
4 Tbls honey
Pit and chop the five peaches. Place them in a plastic container to freeze, preferably overnight but for at least four hours. If you’re tight on time, use roughly three cups of pre-frozen peaches instead.
Remove the peaches from the freezer and let them defrost for about 30 minutes. While the peaches are defrosting, mince the basil leaves.
In a food processor or blender, combine the peaches, almond milk, basil leaves, and honey. Halve the lime, and squeeze the juice of one half into the blender or food processor.
Blend or process the ingredients for about two minutes. You may have to stop and scrape down the sides halfway through. The mixture should be smooth, with no large chunks. If your blender or food processor is small, this can be done in two batches.
Pour the sorbet mixture into another plastic container or bowl. Freeze the sorbet until solid, about four hours. Once it’s frozen, scoop the sorbet into two bowls and top with another sprinkle of basil or a small dollop of honey.