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Note:  Both these Epicurious.com online recipes are odd combinations.  Sister-in-law Liz Dorrington highly recommends the first.  We have lots of cinnamon basil, a very sweet and fragrant herb that we use in tea and to line walkways, so the second recipe is at the top of the list to try.  Ideal summertime desserts  -- and low fat!  Note that you need an ice cream maker for both.


Active time: 5 min Start to finish: 30 min

2 (11 1/2-oz) cans pear nectar (2 3/4 cups total)
6 tablespoons superfine granulated sugar
1/8 teaspoon ground cardamom
2 teaspoons fresh lemon juice
Accompaniment: sliced firm-ripe pears tossed with fresh lemon juice

1.  Bring 1/2 cup pear nectar, sugar, and cardamom to a simmer in a small saucepan, stirring until sugar is dissolved.
2.  Stir into remaining pear nectar in a bowl and add lemon juice.
3.  Freeze in ice cream maker. Serve sorbet over pears.

Cooks' note:
Sorbet keeps, frozen in an airtight container, 1 week.    Makes 6 servings, or about 3 1/2 cups.

Gourmet, November 2001


1 cup sugar
1 cup water
1 bunch (1 ounce) cinnamon basil or 1 bunch (1 ounce) sweet basil plus 1 (3") cinnamon stick
1-1/2 pounds ripe peaches, skinned, pitted, and roughly chopped (about 1 quart)
3 tablespoons freshly squeezed lemon juice

Make the syrup:

1.  Combine the sugar and water in a small (1-quart) saucepan and place it over medium-high heat.
2.  As soon as the syrup comes to a full boil, add the basil and cinnamon stick, if using, and push them under the surface with a spoon, and immediately remove the pan from the heat.
3.  Cover the pan and let the herbs steep for at least 15 minutes. Strain.

Make the sorbet:

4.  Puree the peaches in a food processor. Add the lemon juice and basil syrup.
5.  Freeze in an ice cream maker according to the manufacturer’s  directions.

Makes 1-1/2 quarts, or 12 servings.