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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Nutrition (calculated from recipe ingredients)
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Calories: 924
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 19.3mg
Potassium: 350.3mg
Carbohydrates: 236.5g
Fiber: 3.2g
Sugar: 231.4g
Protein: 1.6g