Zest 3 limes. In a food processor, combine lime zest, cane juice and basil and pulse a few times. (NOTE: By breaking up basil in the food processor, we’re “bruising” it, which allows the basil to release its flavors into the sugar syrup.) Transfer mixture to a medium saucepan, then add 1 cup water and bring to a boil on medium-high, stirring to dissolve cane juice. Remove from heat and set aside for 30 minutes.
Meanwhile, juice zested limes plus enough additional limes to yield 2 cups juice. THREE: Strain cane juice mixture through a fine mesh sieve into a large bowl, pressing on the solids. Stir in lime juice and salt. Thoroughly chill in fridge then freeze in an ice cream maker according to manufacturer’s instructions. (Alternatively, pour chilled sorbet mixture into a shallow pan and freeze, stirring and breaking up with a fork every hour for 3 to 4 hours. Once solid, set aside at room temperature for about 10 minutes, then transfer to a food processor. Pulse until smooth, then transfer to a container and refreeze.)
There’s so much going on with this scrumptious dessert – juicy peaches, buttery-sweet topping, cardamom-laced cake and even a touch of rum. Best of all, it’s easy to put together. Try it with other stone fruits – nectarines, plums, apricots or a combination.