Pineapple and Basil Sorbet recipe

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Ingredients

1 pineapple - peeled, cored, and cut into chunks
½ cup white sugar
½ cup pineapple juice
¼ cup basil leaves

Nutrition Info

43.2 calories
carbohydrate: 11.1 g
cholesterol: : -
fat: : -
fiber: 0.4 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 0.5 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth, chill in refrigerate for 1 hour.

  2. Place mixture in an ice cream maker and mix according to manufacturer's instructions, pour into an airtight container, and freeze 8 hours or overnight.

Recipe Yield

2 quarts

Recipe Note

I had an ice pop with this combination at the Pecan Street Festival in Austin, Texas, and thought it was the most amazing flavor! I recreated the recipe at home--who knew basil paired so well with pineapple?! An alternative is after blending everything, pour into ice pop molds and enjoy!

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