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
- 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)
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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