It got into the 70's today. So that warrants a post about Sorbet...
The best investment I ever made was in an ice cream maker. Because if you do your research (look no further than this blog - especially this summer) you can find some EASY recipes that get great results.
Enter in the Pineapple Basil Sorbet recipe.
I'm not going to lie. I got this idea from skulking around the Gelato department at Greenlife. And while I love gelato, I like these flavors more in a sorbet form.
This sorbet is less creamy and more icy which is so refreshing in the summer and spring if its warm enough. In fact after I made it I went and planted my basil seeds....We're going to need a lot of it this summer.
Pineapple Basil Sorbet
1 whole medium sized pineapple ripe
1 cup packed genovese basil
1/2 cup sugar
1/2 cup water
Cut up the pineapple and put in a blender with the rest of the ingredients. Puree until smooth and then put in your ice cream maker. It makes roughly 2 -3 pints of sorbet...
Bonus round: Take the top of the pineapple and place in a vase so its top resting in the water. After a couple weeks it will develop roots and you can plant it in the ground for your own pineapple harvest.
Its called added value, people....