Pineapple, Plum & Basil Sorbet: Perfect Summer Dessert

 Looking for a ridiculously easy, refreshing and delicious Summer dessert? Make my Pineapple, Plum & Basil Sorbet.

Last week I went to visit my friends Sylvie and Marshall and wanted to bring something for dessert. I had a pineapple from my latest order of Washington's Green Grocer and for a second considered baking a pineapple upside down cake. Alas I did not have all the necessary ingredients and also did not want all the unnecessary calories.

Why not SORBET!? I found a recipe from Cooking Light and decided to add plums and basil. Ta da!

Pineapple, Plum & Basil Sorbet
Ingredients
flesh of 1 pineapple
4 plums, pits removed
1 tablespoon fresh basil
2 tablespoons fresh lemon juice
1 1/4 cups sugar

Directions
1. Puree pineapple chunks with plums, basil and lemon juice until smooth.
2. Add sugar and puree for a minute or so until the sugar dissolves.
3. Pour the mixture into an ice-cream maker and follow the manufacturer's directions.
4. Freeze the sorbet in a freezer-safe container for at least a few hours.
5. Serve topped with fresh basil.

This sorbet took almost no time or effort, but is so impressive! The basil really comes through and the texture is lovely. I bet this would be good on a bottom of a glass topped with sparkling rose or drizzled with reduced balsamic.

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