Pineapple sorbet w/ serranos and purple basil

1 Servings

Ingredients

Quantity Ingredient
1½ cup Water
1 cup Sugar; plus
2 tablespoons Sugar
3 Fresh serranos cut into thin rounds
5 mediums Springs of purple basil; (or sweet)
1 medium Pineapple; peeled, cored, cut into 1 inch chunks
¼ Fresh lime juice

Directions

Valerie- here is a light little dessert from "Chiles" by W. Park Kerr it's called Pineapple Sorbet w/ Serranos and Purple Basil: You'll need 1½ cups water, 1 cup + 2 tbs sugar, 3 fresh serranos cut into thin rounds, 5 med. springs of purple basil (or sweet), 1 med. pineapple, peeled,cored, and cut into 1 inch chunks, and ¼ fresh lime juice.

combine water, sugar and serranos in a small sauce pan. Bring to a simmer over med. heat, stir to dissolve sugar. Remove from heat, stir in basil, let stand, covered until cool. Strain the syrup and toss basil and serranos.

In a food processor, combine pineapple and lime juice and process until smooth. Add puree to serrano syrup, cover and refridge until very cold (at least 5 hours). Transfer mixture to an ice cream maker and churn. Cover and freeze. You can make this up to two days ahead of time.

Glen's note: Don't know the exact amount of lime juice, recipe called for "¼ fresh lime juice", so don't know if it is juice of ¼ fresh lime, or maybe

¼ cup fresh lime juice?????? Posted to CHILE-HEADS DIGEST by Boleynx@... on Jun 4, 1998

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