White peach, basil and shiso gelato

MAKES 1 LITRE // PREP TIME 15 MINS // COOK 5 MINS (PLUS CHILLING, FREEZING)

“White peaches are one of the things we really get excited about in summer,” says McConnell, “Buy them a few days in advance and leave to ripen at room temperature for maximum flavour.”

220 gm (1 cup) caster sugar

50 gm liquid glucose

½ cup firmly packed basil leaves

½ cup firmly packed red shiso leaves 400 gm (about 2) ripe white peaches, coarsely chopped, plus 1 extra, thinly sliced, to serve 60 ml (¼ cup) lemon juice

Baby shiso, to serve

1 Place sugar, glucose and 150ml water in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer for 1 minute, then remove from heat and add basil and shiso. Set aside to cool, then refrigerate to chill (2 hours). 2 Blend peaches in a blender with 60ml (¼ cup) water until smooth. Add sugar syrup mixture and lemon juice, and pulse to combine. Strain through a fine sieve, then churn in an ice-cream machine according to manufacturer’s instructions. Serve scoops of sorbet with peach slices and baby shiso leaves.

Cocktail suggestion Whiskey and Dry (see recipe opposite).

This page Duralex Manhattan highball from Tomkin. All other props stylist’s own. Opposite Cocktail mixing glass jug from Tomkin. Mixology Rum Circon coupe and Short Stories mixed tumblers, all from Waterford Crystal.