Pineapple and Basil Sorbet
Looking for a new summer flavor to wow your taste buds? Try this pineapple and basil sorbet has big flavor and will be perfect at your next summer potluck.
I bought too many pineapples when they were on sale, so I was on a quest to use them. There is nothing better than a ripe pineapple. I think what I like best about pineapple is the sweet and tart flavor, and that I can use them in both sweet and savory dishes.
Pineapples have some healthy perks. They are very rich in vitamin c and studies have shown it boosts immunity and fights inflammation. The pineapple plant on produces 1 pineapple at a time. There are more than 30 varieties of pineapples.
I love making easy interesting desserts especially when you are making the meal for a party. This pineapple and basil sorbet is perfect because it’s super easy and quick. You just need to take it out of the freezer for a bit before scooping it.
What I liked best about this sorbet is the flavor combination. The pineapple is tart/sweet and the basil gives an earthy taste.
I have a couple of cocktails on the blog that use pineapple and this one is my favorite Pineapple Jalapeno Margarita – Meats-Beets-Bubbles (meatsbeetsandbubbles.com)
Pineapple and Basil Sorbet
Equipment
- blender
- ice cream maker
Ingredients
- 4 cups chopped pineapple about 3.5 pounds
- 1/2 cup sugar
- 3 tbsp chopped basil
- small basil leaves for garnish
- pineapple wedges for garnish
- wafer cookies for garnish
Instructions
- Puree pineapple, sugar and basil in the blender until smooth. Chill in the fridge for 1 hour
- Pour mixture into an ice cream maker and churn into it's a thick consistency. About 15-20 minutes.
- Transfer to airtight container to freeze for 8 hours to overnight
- Garnish with pineapple wedges, basil leaves and cookies.