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For a long time we have been thinking about it and at the beginning of the summer it finally happened: we bought an ice cream maker. Like almost all our kitchen appliances, we bought the ice cream maker used. There are many online platforms where you can buy barely used kitchen appliances at a fraction of the new price. In addition to saving money, this is also good for the environment.

Of our first attempts at different combinations, we were particularly excited by this plum and thai basil sorbet. The recipe combines the fruity sweetness of plums with the peppery-cinnamony flavor of Thai basil. If you use red-fleshed plums, the sorbet also has a beautiful purple color.

Serves 4

18 oz (red-fleshed) plums (weighed with stone) ½ cup sugar 1 cup water 1 small handful of Thai basil

At best, start preparing the day before: Stone the plums, quarter them and put them in a pot with sugar and water. Bring to a boil and simmer on low for 15 minutes until the plums have broken down and the liquid has thickened a bit. Puree with a hand blender (or in a blender), passing the mixture through a sieve to remove any remaining skins. Let the pureed plums cool and refrigerate overnight (or for a few hours). The next day, wash and dry a few leaves of Thai basil and tear into small pieces. Add to the plum mixture and blend again with a blender until the basil is chopped. Taste, add more basil if necessary, and repeat the process. Transfer the mixture to an ice cream maker and freeze according to directions to make sorbet. Serve decorated with a leaf of Thai basil.


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