• 2 cups water
• 1 cup sugar plus more for peaches
• 14 fresh basil leaves
• 1 lemon
• 4 ripe peaches

Special equipment: an ice cream maker.

Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Transfer syrup to a metal bowl and stir in 10 basil leaves; let cool completely, then remove and discard basil leaves.

Finely grate zest of lemon into syrup. Squeeze 2 tablespoons juice from lemon; stir juice into syrup. Quick-chill the mixture by putting bowl in an ice bath and stirring occasionally for about 15 minutes.

Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.

When ready to serve, cut peaches into thin wedges, toss with a sprinkle of sugar and divide among 4 serving bowls. Slice remaining 4 basil leaves into thin strips. Serve peaches with sorbet and basil.