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Balsamic Peach and Basil Sorbet

Balsamic Peach and Basil Sorbet

This is the perfect summer (or anytime treat! The Peach White Balsamic Reduction and Basil Olive Oil add a complexity of flavor. Three pounds of peaches is approximately 8 large peaches or 12 small peaches, but given the diverse size variability of this fruit, you are safest to actually weigh them). You do need to plan ahead to make this, since it needs to spend approximately 6 total hours chilling-but that is all hands off time!
Course sorbet
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 1 quart
Author With Two Spoons


  • 3 pounds peaches you can use fresh or frozen
  • 1 Tablespoon lime juice
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons Peach White Balsamic Reduction from Queen Creek Olive Mill
  • 1 Tablespoon Basil Olive Oil from Queen Creek Olive Mill
  • Chopped Fresh basil for garnish optional


  1. Slice and pit peaches and place into the bowl of a large food processor.
  2. Add lime juice, sugar and salt.
  3. Puree in the food processor until smooth.
  4. Place peach puree through a mesh strainer to remove the skins of the peaches (you can skip this step if you used frozen peaches without skins).
  5. Place into a freezer safe container, press a piece of plastic wrap against the surface of the sorbet and chill for 3 hours in the refrigerator.
  6. Add the cold peach puree to the bowl of your ice cream maker.
  7. Add the Peach White Balsamic Reduction and the Basil Olive Oil and churn the sorbet according to manufacturer instructions (for my ice cream maker it is approximately 25-30 minutes to get the desired consistency).
  8. Chill for an additional 3 hours in the freezer until firm.
  9. Garnish with chopped basil, a drizzle of Peach White Balsamic Reduction, or just serve as is!