Pineapple and Basil Sorbet

Pineapple and Basil Sorbet

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!

Prep Time:
20 mins
Additional Time:
9 hrs
Total Time:
9 hrs 20 mins
Yield:
2 quarts
Servings:
16

Ingredients

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

Directions

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

Step 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.

Editor’s Note:

Please note the magazine version of this recipe uses pineapple juice and more basil than this version.

Nutrition Facts (per serving)

43
Calories
11g
Carbs
0g
Protein
Nutrition Facts
Servings Per Recipe 16
Calories 43
% Daily Value *
Sodium1mg 0%
Total Carbohydrate11g 4%
Dietary Fiber0g 1%
Total Sugars10g
Protein0g
Vitamin C15mg 75%
Calcium6mg 0%
Iron0mg 1%
Potassium44mg 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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