Pineapple Strawberry Basil Sorbet


2 pineapples, roughly chopped

2 cups sugar

2 cups water

5 tablespoons picked basil

5 mint leaves

1/2 pint fresh strawberries


Freeze the pineapple chunks after chopping.Bring sugar, water, basil and mint leaves to a boil. Lower heat to a simmer until all the sugar dissolves. Let cool completely. Puree frozen pineapple and strawberries together. Add cooled basil-mint simple syrup to the pineapple mixture. Following manufacturer's directions, pour mixture into ice cream maker and churn until ready.

Bryan Breland is the in-house for Coastal Cupboard in Mount Pleasant. A native of Southern California, he has worked in the kitchens of the Sage Room in Hilton Head, Caviar & Bananas in Charleston and Huck's Lowcountry Table on the Isle of Palms. He also managed a Piggly Wiggly grocery store.