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Basil Peach Sorbet & Jalapeño-Peach Compote

Sorbet Ingredients:
5 ripe peaches, cut into chunks
½ cup of almond milk, unsweetened
5-7 basil leaves
Juice of 1 lime
4 tablespoons of honey

Compote Ingredients:
2 cups of peaches, cut into chunks
¼ cup of jalapeño
2 tablespoons of fresh squeezed orange juice
¼ cup of cilantro, minced
2 tablespoons of honey
1 tablespoon of white balsamic vinegar

Sorbet Directions:

  1. Pit and chop five peaches and place in a container and freeze for 4 hours or use store-bought frozen peaches
  2. Take out frozen peach and defrost for 20 minutes
  3. While defrosting, mince basil leaves
  4. Combine in food processor, squeeze lime
  5. Process until combined and smooth (around 2-3 minutes)
  6. Add to bowl and freeze until solid (~2 hrs.)

Compote Directions:

  1. Wash and dry peaches, jalapeno and cilantro
  2. Chop peaches and add to sauté pan over medium heat, then add orange juice and vinegar. Stir for about 5 minutes
  3. Add jalapeño and honey, simmer for another 5 minutes
  4. Bring to medium-low, add cilantro and cook for another 3-5 minutes

Nutrition Information:
Calories: 1213 (for entire recipe)
Potassium: 3312mg
Sodium: 35mg
Fiber 12.4g
Protein: 8g