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.
Chef Bryan Breland from the Coastal Cupboard in Mount Pleasant prepares a cool summertime dessert using fresh fruit and herbs.×
Notice about comments: