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Plum Lemon Sorbet

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.

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