FOOD
ICED FANCIES
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Nothing tastes better in summer than ice cream. Here, we serve up a scoop or two of Italian-inspired sweet things from Letitia Clark’s La Vita è Dolce to cool you down
PEACH & BASIL SORBET
Makes 1ltr/1¾pt Preparation time 25-30 minutes, plus infusing and not including churning
INGREDIENTS
• 200g/7oz caster sugar
• 100ml/4fl oz water
• 20 fresh basil leaves, rinsed, patted dry and torn
• 750g/1lb 10oz very ripe peaches
• Zest and juice of 2 lemons
1. Bring the sugar and water to the boil in a small pan. Simmer for 1 minute (swirl the pan to make sure the sugar has melted but do not stir). Once you have a clear, shiny, thick syrup, remove the pan from the heat. Drop in the torn basil leaves, then decant the syrup into a glass jug or bowl to cool. Cover and set aside.
2. Cut the peaches into chunks and macerate them with the lemon zest and the lemon juice.