It’s great to be back! You can catch up on me through the other blog but I am happy to have just celebrated my 53rd birthday!
One of the neat things I got was a Cuisinart ICE-21 ice cream maker. My son Jimmy bestowed this neat gadgety gift upon me. One of the first things I wanted to try was to make (or recreate) the most delicious Plum Lemon sorbet that my husband recently ordered at a local restaurant. It was amongst a trio of sorbets he selected for the end of his meal.
“Here,” he said. “You have to taste this.”
One taste and I was hooked. It was at first sweet, then tart but with an unusual ending that was fresh and left you wanting more. What was the unusual end note?!! I couldn’t place what it was.
I asked our server: “What’s in this?”
As it turns out, the mystery ingredient was basil. I never would have guessed. Nor will your friends when you make this yummy dessert.
Plum Lemon Sorbet
1 1/2 pounds plums, washed, pitted, quartered
1/2 cup sugar
1/4 cup fresh lemon juice (one large lemon)
2 to 4 tablespoons honey (depending on tartness of plums)
2 large fresh basil leaves
1: Place sugar, lemon juice and honey in small saucepan. Simmer until sugar is dissolved. Take off heat and let cool while you prepare plums.
2: Wash, pit and quarter plums. Place into blender. Puree.
3: Add cooled sugar mixture and two basil leaves to plum mixture. Puree until well blended. Taste and adjust honey or lemon juice according to taste.
4: Chill mixture in refrigerator 3-6 hours or overnight.
5: Process in ice cream maker for 20 minutes (according to manufacturer’s directions).
Alternative freezing method is to place mixture in freezer-safe container. Stir every 30 minutes until desired consistency.
