“I always want to be a sorbet sort of person, but inevitably I fall (willingly) down the pistachio gelato rabbit-hole, and I almost never order gelato’s frostier and fruitier sorbetto sister,” says food writer Letitia Clark.

“The problem with sorbet is that I find it can be a little bit too light. Most of the time, I feel the need for something a bit denser. That is why this sorbet is so wonderful, because the velvety peach purée that it produces has substantial body, and doesn’t really feel flimsily light at all; instead silky, thick and luxurious.”

Peach and basil sorbet
(Charlotte Bland/PA)
Peach and basil sorbet
Print Recipe
Nutrition Facts
Peach and basil sorbet
Amount Per Serving
Calories 141 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1mg0%
Potassium 220mg6%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 33g37%
Protein 1g2%
Vitamin A 378IU8%
Vitamin C 21mg25%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Peach and basil sorbet

A summery sorbet combo
Prep Time20 mins
Infuse time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 141kcal
Author: Letitia Clark


  • Small saucepan
  • Bowl
  • Blender
  • Ice cream maker


  • 200 g sugar
  • 100 ml water
  • 20 leaves of fresh basil washed, patted dry and torn
  • 750 g very ripe peaches
  • Zest and juice of 2 lemons


  • Bring the sugar and water to the boil in a small saucepan. Allow to simmer for one minute (swirl the pan to make sure the sugar has melted but do not stir). Once you have a clear, shiny, thick syrup, remove from the heat. Drop in the basil leaves, then decant the syrup into a glass jug or bowl to cool. Cover.
  • Cut the peaches into chunks and macerate them with the lemon zest and the lemon juice. (I just peel this in strips with a swivel peeler here as everything will be blitzed and strained eventually but you can finely zest it if you prefer.)
  • When the syrup has cooled, pour it over the peaches and leave the whole lot to infuse for a few hours at room temperature (or covered in the fridge overnight).
  • Blend everything (leaves, zest and peach flesh) in a blender until you have a smooth purée.
  • Sieve the mixture, discarding the bits of basil left behind in the sieve, making sure to press the pulp to extract all the flavours and juices.
  • Transfer to an ice-cream machine and churn according to the manufacturer’s instructions. Store in an airtight container.


Calories: 141kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 220mg | Fiber: 2g | Sugar: 33g | Vitamin A: 378IU | Vitamin C: 21mg | Calcium: 15mg | Iron: 1mg

La Vita è Dolce by Letitia Clark is published by Hardie Grant.. Photography by Charlotte Bland. 

La Vita è Dolce: Italian–Inspired Desserts
  • Amazon Kindle Edition
  • Clark, Letitia (Author)
  • English (Publication Language)

Last update on 2021-07-30 / Affiliate links / Images from Amazon Product Advertising API


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