Peach Basil Lemon Sorbet

Name: Peach Basil Lemon Sorbet
Prep time: 20 min
Total time: 4 h
Yield: 4 servings
Ingredients: 4 ripe peaches, peeled and pitted; 1/2 cup fresh basil leaves; 3/4 cup granulated sugar; 1 cup lemon juice (about 4 lemons); 1 cup water

Highlighted under: Baking & Desserts

I absolutely love making sorbet during the summer months, and this Peach Basil Lemon Sorbet is one of my favorites! The combination of juicy peaches and fragrant basil creates a refreshing treat that’s perfect for hot days. The hint of lemon adds a zesty brightness, balancing the sweetness of the peaches beautifully. I often enjoy serving it as a light dessert or a palate cleanser between courses. Plus, it’s simple to whip up, requiring just a few ingredients and a little patience while it freezes!

Created by

Emily

Last updated on 2026-02-04T18:50:27.686Z

When I first experimented with this sorbet, I was blown away by how well the peach and basil complemented each other. I had ripe peaches from the farmer's market and a basil plant thriving on my windowsill, so it just made sense to combine them. The result was a sorbet that's not only delicious but also unique, with an herbaceous note that elevates the sweetness of the fruit.

One detail that I found really helpful is to let the sorbet sit out for a few minutes before serving; it softens perfectly to scoop without sacrificing texture. It’s these little touches that make this sorbet a highlight of my summer gatherings!

Why You'll Love This Sorbet
Refreshing combination of peach sweetness and basil earthiness
Easy to make with just a blender and a freezer
Perfect for a summer gathering or a simple weeknight treat

The Star Ingredients

Peaches are the hallmark of summer, and in this sorbet, they provide not only sweetness but also a delightful texture that contributes to the creaminess of the finished product. When selecting peaches, look for ripe ones that yield slightly to pressure; this ensures they are bursting with flavor. If they're not in season, frozen peaches can be a good substitute — just thaw them before blending for optimal smoothness.

Fresh basil isn’t just for savory dishes; it adds a unique aromatic quality to this sorbet that elevates its flavor profile. The herbal notes of basil pair unexpectedly well with sweet fruits like peaches, creating a refreshing balance. Make sure to use fresh basil leaves, as dried basil will not produce the same vibrant flavor. Additionally, muddling basil leaves lightly before blending can help release more essential oils, intensifying the taste.

Techniques for Perfect Sorbet

The process of blending the ingredients is crucial for achieving a smooth texture. Make sure your blender is powerful enough to break down the peaches and basil completely. If you notice that the mixture is sticking or not blending well, you can add a bit more water or lemon juice to help it along. Aim for a silky consistency with no chunks remaining, as this will greatly affect the mouthfeel of your sorbet.

Once the mixture is strained, chilling it for an hour allows the flavors to meld beautifully before freezing. By refrigerating, you can also prevent ice crystals from forming during the freezing process, which can ruin the sorbet’s texture. When you pour the mixture into a shallow dish, it helps the sorbet freeze evenly, making sure you stir it every 30 minutes. This technique breaks up the ice crystals, resulting in a creamier sorbet. A fork works well for this task — just scrape and fluff the mixture gently.

Ingredients

Main Ingredients

4 ripe peaches, peeled and pitted
1/2 cup fresh basil leaves
3/4 cup granulated sugar
1 cup lemon juice (about 4 lemons)
1 cup water

Instructions

Blend the Ingredients

In a blender, combine the peaches, basil leaves, sugar, lemon juice, and water. Blend until smooth and well combined.

Strain the Mixture

Pour the mixture through a fine-mesh sieve into a bowl to remove any solids. Press the mixture with the back of a spoon for maximum extraction.

Chill and Freeze

Cover the bowl and refrigerate the mixture for at least 1 hour. Once chilled, pour it into a shallow dish and freeze for about 3 hours, stirring every 30 minutes.

Serve

Once the sorbet is firm but scoopable, serve it in bowls or cones. Enjoy the refreshing flavor!

Pro Tips

For an extra kick, consider adding a splash of vodka or gin to the mixture before freezing
it will help keep the sorbet smooth and prevent it from getting overly solid.

Storage Tips

Once you've made the Peach Basil Lemon Sorbet, it can be stored in an airtight container in the freezer for up to two weeks. However, for the best texture and flavor, I recommend consuming it within the first week. If it hardens too much, let it sit at room temperature for a few minutes before scooping. Alternatively, you can place the container in the refrigerator for about 15 minutes to soften it slightly without melting too much.

If you plan to make the sorbet in advance, frozen fruit can be a great time-saver. Simply blend the ingredients as directed, and you can keep a batch on hand for impromptu gatherings or warm evenings. Just remember: fresh basil’s flavor diminishes over time, so for the best taste, try to make it close to when you plan to serve it.

Serving Suggestions

This Peach Basil Lemon Sorbet is an incredibly versatile dessert. I love serving it as a refreshing palate cleanser between courses, especially during a multi-course meal. Its bright flavor can balance richer dishes beautifully. You can also serve it alongside a slice of lemon cake or as part of a summer fruit platter for a lovely presentation.

For an elevated serving option, consider garnishing with fresh basil leaves or a drizzle of honey to contrast the tartness from the lemon. If you want to impress guests, try serving it in half of a frozen peach skin for a fun presentation. Simply use the hollowed-out skin as a bowl for the sorbet – it adds a whimsical touch that highlights the main ingredient!

Questions About Recipes

→ Can I use frozen peaches?

Yes, frozen peaches can be used for this recipe. Just let them thaw slightly before blending.

→ How long can I store sorbet in the freezer?

Homemade sorbet can be stored in the freezer for up to 2 weeks, but it's best enjoyed fresh.

→ Is there a way to make this sorbet dairy-free?

Absolutely! This recipe is naturally dairy-free, so you're already on the right path.

→ Can I substitute other herbs?

Yes, mint would be a great herb substitute if you're looking for a different flavor profile.