Pineapple Sorbet W/ Serranos and Purple Basil

INGREDIENTS

INSTRUCTIONS

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 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.
Glen's note: Don't know the exact amount of lime juice, recipe called for
"1/4 fresh lime juice", so don't 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

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