Pineapple and Basil Sorbet |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 |
1/2 cup white sugar |
1/2 cup pineapple juice |
1/4 cup basil leaves |
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.
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