Pineapple Basil Sorbet with Edible Dessert Bowls

Go ahead...Have your BOWL and EAT it too! I was super excited to come up with this combo for the Siete Chef recipe contest hosted by Siete Foods.

The rules were to use any Siete Foods product of your choice, and the recipe must include their two secret ingredients- Pineapple & Basil.  I can't think of anything better to enjoy this time of year than a refreshing sorbet, so I came up with this exotic & sweet Pineapple Basil Sorbet.

And what could make eating sorbet that much more fun?? If you could eat the bowl too!  These cinnamon sugar edible dessert "bowls" are made from Siete Foods Cassava & Coconut Grain-Free tortillas! A combination that is sure to make everyone in your house smile!

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Pineapple Basil Sorbet with Edible Cinnamon Sugar Dessert Bowls

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Course: Dessert

Cuisine: American, gluten-free, grain-free

Keyword: basil, Pineapple, sorbet

Servings: 4 -6

Equipment

• 1 Muffin Tin

Ingredients

Pineapple Sorbet

• 1 Fresh Pineapple cored and sliced, about 4 cups
• ½ cup Fresh Basil
• 1 tablespoon Coconut Sugar optional

Cinnamon Sugar Bowls

• 1 tablespoon cinnamon
• 3 tablespoon coconut sugar
• 2 tablespoon Coconut Oil melted
• Siete Foods Grain Free Tortillas
• Muffin Pan

Instructions

• Toss the pineapple, basil and sugar into a blender. Blend until smooth, or blend less if you like it chunkier!
• Pour directly into freezer safe container.
• Place in the freezer for 3-4 hours or until completely frozen.
• You can use frozen pineapple instead of fresh, but if it doesn't have enough liquid, add ½ cup water or pineapple juice.

• Paleo Cinnamon Sugar Bowls

• Pre-heat oven to 350°
• Mix the cinnamon and sugar in a small bowl. Set aside.
• Pre-heat the tortillas according to package directions. I placed them one at a time in the microwave for 15 seconds each.
• Brush the tortilla with coconut oil on each side.
• Sprinkle the cinnamon/sugar mixture on each side of the tortilla.
• Place a muffin pan upside down and carefully place the tortilla between 4 cups, forming a "bowl" shape. (See pic below)
• Bake tortillas for 12-14 mins until lightly browned and crisp.
• Let cool and serve with frozen sorbet, or store in an air tight container until ready to use.

Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!