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Plum Sorbet with Basil Oil Drizzle

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A refreshing summer dessert made from ripe plums and drizzled with aromatic basil oil.

Ingredients

Scale
  • 2 lbs (900g) ripe dark plums (Italian or red-skinned)
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • 1/2 cup fresh basil leaves, tightly packed
  • 1/4 cup extra virgin olive oil
  • Pinch of sea salt

Instructions

  1. Prepare the plums: Wash the plums thoroughly and slice them in half to remove the pits.
  2. Cook the base: Place the halved plums in a medium saucepan with the water, sugar, and a pinch of salt. Simmer over low heat for about 15 minutes.
  3. Blend until smooth: Allow the mixture to cool slightly, then transfer to a blender and blend thoroughly.
  4. Add lemon juice: Stir in the lemon juice once the mixture is cool.
  5. Chill the mixture: Pour the plum mixture into a container and refrigerate for at least 4 hours.
  6. Churn the sorbet: Pour the chilled mixture into an ice cream maker and churn until it holds its shape.
  7. Freeze to set: Transfer the churned sorbet to a shallow container and freeze until firm.
  8. Make the basil oil: Combine the basil leaves, olive oil, and sea salt in a blender and blend until smooth.
  9. Serve: Scoop the sorbet into bowls and drizzle with cold basil oil just before serving.

Notes

Leftover sorbet can be stored in an airtight container in the freezer for up to two weeks.

Nutrition

Find it online: https://tashirecipez.com/plum-sorbet-basil-oil-drizzle-recipe-2/

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