Pineapple Sorbet W/ Serranos and Purple Basil

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Pineapple Sorbet W/ Serranos and Purple Basil Ingredients

1 1/2 c Water	5 md Springs of purple basil; (or
1 c Sugar; plus	1 md Pineapple; peeled, cored,
2 tb Sugar	1/4 Fresh lime juice
3 Fresh serranos cut into thin

Instructions for Pineapple Sorbet W/ Serranos and Purple Basil

Valerie- here is a light little dessert from "Chiles" by W. Park Kerr its called Pineapple Sorbet w/ Serranos and Purple Basil: Youll need 1 1/2 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 1/4 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. Glens note: Dont know the exact amount of lime juice, recipe called for "1/4 fresh lime juice", so dont know if it is juice of 1/4 fresh lime, or maybe 1/4 cup fresh lime juice?????? Posted to CHILE-HEADS DIGEST by Boleynx@aol.com on Jun 4, 1998

Main Ingredient: PineappleCuisine: Uncategorized

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