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Plum Sorbet with Basil Oil Drizzle

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A refreshing summer dessert featuring luscious plum sorbet drizzled with fragrant 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. Wash the plums thoroughly and slice them in half to remove the pits.
  2. Place the halved plums in a medium saucepan with the water, sugar, and a pinch of salt.
  3. Simmer over low heat for about 15 minutes, stirring often.
  4. Allow the mixture to cool slightly, then transfer it to a blender.
  5. Blend thoroughly until the skins are completely broken down and the mixture is smooth.
  6. Stir in the lemon juice once the mixture is cool.
  7. Pour the plum mixture into a container and refrigerate for at least 4 hours or overnight.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  9. Transfer the churned sorbet to a shallow container and freeze until firm.
  10. Combine the fresh basil leaves, olive oil, and sea salt in a blender for the basil oil.
  11. Scoop the plum sorbet into bowls and drizzle with basil oil just before serving.

Notes

Choose ripe plums for the best flavor; you can substitute mint for basil in the drizzle.

Nutrition

Find it online: https://doughgirlbylea.com/plum-sorbet-basil-oil-drizzle/

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