Peach Basil Balsamic Sorbet

• 2.5 pounds fresh peaches, pitted and chopped
• 3 tablespoons aged balsamic vinegar
• 1 1/2 tablespoons Port wine (optional)
• 1 cup sugar
• 1 pinch coarse salt
• 3 tablespoons roughly chopped basil

1. Throw the first 5 ingredients in the blender; whiz until good and pureed.
2. Place it back in the blender with basil, and whiz again until basil is chopped tiny but not pureed. (if you want to streamline the process you could add the basil with the other ingredients and proceed from there, but I like doing it this way so the green bits of basil are a little larger)
3. Chill thoroughly, at least a couple hours or overnight.
4. Once it's chilled well, process it in your ice cream maker per manufacturer's instructions. Store, tightly covered, in the freezer. Remove from freezer 10 minutes before serving.

fresh peaches, aged balsamic vinegar, wine, sugar, coarse salt, basil

Taken from food52.com/recipes/37025-peach-basil-balsamic-sorbet (may not work)