Basil-peach sorbet with jalapeno-peach compote
Juicy peaches do double-duty in this refreshing sorbet.
Ingredients
Sorbet Ingredients:
5 ripe
1/2 cup
5-7
juice of 1
4 Tbsp.
Compote Ingredients:
2 cups of
1/4 cup
2 Tbsp.
1/4 cup
2 Tbsp.
1 Tbsp.
Directions
Sorbet Directions:
- Pit and chop five peaches and place in a container and freeze for 4 hours or use store-bought frozen peaches
- Take out frozen peach and defrost for 20 minutes
- While defrosting, mince basil leaves
- Combine in food processor, squeeze lime
- Process until combined and smooth
- (around 2-3 minutes)
- Add to bowl and freeze until solid (~2 hrs.)
Compote Directions:
- Wash and dry peaches, jalapeno and cilantro
- Chop peaches and add to sauté pan over medium heat, then add orange juice and vinegar. Stir for about 5 minutes
- Add jalapeño and honey, simmer for another 5 minutes
- Bring to medium-low, add cilantro and cook for another 3-5 minutes
*Calorie count is for entire recipe
Nutrition Information
Sodium | 35 mg |
Protein | 8 g |
Fiber | 12.4 g |
Calories | 1213 |
Potassium | 3312 mg |