Recipe - Pineapple Sorbet W Serranos And Purple Basil

1 One half cup Water
1 cup Sugar; plus
2 tablespoon Sugar
3 Fresh serranos cut into thin
rounds
5 md Springs of purple basil; (or
sweet)
1 md Pineapple; peeled, cored,
cut into 1 inch chunks
One fourth Fresh lime juice

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 One fourth 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
"One fourth fresh lime juice", so don't know if it is juice of One fourth fresh lime, or
maybe
One fourth cup fresh lime juice??????
Posted to CHILEHEADS DIGEST by Boleynx@aol.com on Jun 4, 1998