| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 2 peaches, pitted and chopped
- 2 cups sugar
- Vanilla ice cream, for serving
- 12 whole basil leaves, cut into a chiffonade
Instructions
- Place the chopped peaches in a bowl or mason jar and set aside.
- In a saucepan, combine the sugar and 2 cups of water. Stir to combine. Turn the heat to medium high and boil until the syrup becomes thicker but is not yet starting to turn color, 3 to 5 minutes. Remove from the heat and pour the syrup over the chopped peaches. Allow to sit at room temperature for 1 hour (or you can chill in the fridge).
- To serve, spoon the peach syrup over the vanilla ice cream and sprinkle with the basil.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 150 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 37 g |
| Protein | 0 g |
| Cholesterol | 2 mg |
| Sodium | 5 mg |
Reviews
Men in Osage county have too much toxic masculinity to eat peaches and ice cream. LOL
It was absolutely delicious. Instead of chiffonade the basil, I infused the syrup with it.
Amazing as an aspiring chef I want to make this amazing Ree Drummond recipe!!!