A list, because it’s Monday.

This past weekend I…

  • went to Whole Foods.  Twice.
  • consumed cantaloupe gelato.
  • celebrated Mego’s birthday at Bull & Bear.  Go drink their Dirty Money cocktail… vodka lime ginger goodness… served in a copper mug… do it.
  • made an edible pasta dinner in 12 minutes.
  • bought two pairs of shoes.
  • decided I spend too much money, made plans to return the shoes.
  • contemplated getting a second, part-time job to pay for things like gelato and shoes.
  • got sick of thinking of things like money and played Beatles Rock Band.  A lot.
  • wanted to make/eat  marshmallow pies.
  • decided to be economical, and ate this sorbet, made with the last of my orchard peaches instead…

Peach Basil Sorbet


Adapted from David Lebovitz’s The Perfect Scoop.

I didn’t like any of the pictures I took of the sorbet.  Ah well.  I think this recipe turned out pretty good–even a certain picky boy liked it.  Next time I will try a lemon basil flavor… maybe as a gelato.  I love fresh basil,  mmm.  Taste the sorbet mixture before freezing to see if you need any additional sugar.  I used 4 white and 3 yellow fleshed peaches, so either work.

7 ripe peaches, peeled, pitted & cubed
1/2 – 3/4 cup sugar (depending on the sweetness of your peaches)
2/3 cup water
5-7 fresh basil leaves, minced
1/2 teaspoon lemon juice

In a medium saucepan, heat peaches and water, covered, over medium heat for 10 minutes, until peaches are cooked through.  Stir in 1/2 cup of sugar and remove from heat.  Cool to room temperature.

Add basil and lemon juice to peaches.  Puree mixture in a blender until smooth.  Chill in fridge for 2 hours.

Remove from fridge.  Taste mixture and add more sugar if desired.  Freeze mixture with an ice cream maker, following the manufacturer’s instructions.

How was your weekend?

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One Response to “A list, because it’s Monday.”

  1. Meagan Says:

    I think we might need to go back to bull and bear for those yummy drinks! Who doesn’t love a drink served in a copper mug.

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