Pineapple and Basil Sorbet

Pineapple and Basil Sorbet

16
CKandi007 13

"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!"

Ingredients

9 h 20 m {{adjustedServings}} servings 43 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

16
  1. 18 Ratings

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AMAZING! I had high hopes because I had a watermelon basil salad a while back in San Francisco...but this was even better than I had hoped. I just pureed everything and poured into popsicle mold...

I had no idea this would be so tasty. I wanted a way to use my bumper crop of basil and this is it. I'm making more and going to store it in the freezer. By the way, I do not have an ice cream m...

Wow. This was unexpectedly delicious! The two ingredients together sounds crazy, but man, it is soo good! I made the sorbet without a machine - it's not difficult as long as you have nothing e...