BASIL SORBET

I often serve sorbet as an "amuse bouche," a palate cleanser between the first course and whatever is to follow. This basil-flavored one is a favorite of mine, partly because the taste is hard to recognize (and I like to challenge my guests). It's especially nice after a tomato-y first course, like the tomato aspic described elsewhere in this blog. This sorbet can also be served as savory dessert.

BASIL SORBET

makes about 1 quart

 

2 C sugar

2 Granny Smith apples, peeled, cored and diced

2 1/2 C diced fresh pineapple

1 C packed fresh basil leaves

1 C freshly squeezed lemon juice

1/2 C pineapple juice

 

1. In a medium saucepan, bring 3 cups water and the sugar to a boil. Add apples and pineapple; simmer for 2 minutes. Add 2/3 cup basil leaves, cover pot and turn off the heat. Let this sit for 15 minutes. Add remaining basil leaves. Blend thoroughly in a blender, and strain through a fine sieve into a medium sized stainless steel bowl. Let cool.

 

2. In a small bowl, combine lemon and pineapple juices. Add juice mixture to the cooked basil and fruit mixture. Mix well.

 

3. Transfer to an ice cream maker and freeze according to manufacturer's directions.