Raspberries with Peach-Basil Sorbet

Try the peach melba, a classic poached peach dessert with raspberry sauce. Instead of juicy summer peaches, we prepare a velvety sorbet sprinkled with basil and serve it with fresh raspberries - the perfect end to a summer dish.
Combine the first 3 ingredients in a saucepan. Bring to a boil; stir until the sugar is dissolved. Let stand for 15 minutes. Pour through a fine sieve into a bowl; remove the dry ingredients.Cook the peaches in a large pot of boiling water for 1 minute. Put the peaches in a bowl of ice water until they cool down. Peel the peaches, remove the seeds and slice the pulp. Put the sliced peaches and lemon juice in a blender; whisk until smooth. Combine the peach mixture and salt with the basil mixture. Refrigerate for 1 hour.Pour the peach mixture into the ice cream freezer; freeze according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze until set. Serve with raspberries. Garnish with basil sprigs if desired.