Pineapple Sorbet with Fresh Basil

    8 hours 20 minutes

    If you have an ice cream maker try this unique and delicious sorbet that pairs pineapple and basil. An alternative is after blending everything, just freeze in ice block moulds and enjoy!

    18 people made this

    Serves: 16 

    • 1 pineapple - peeled, cored and cut into chunks
    • 1/2 cup (110g) white sugar
    • 1/2 cup (125ml) pineapple juice
    • 1/4 cup basil leaves

    Preparation:20min  ›  Extra time:8hours freezing  ›  Ready in:8hours20min 

    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 in English (18)


    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 molds - no need for an ice cream maker if you don't have one. I can't even describe the flavor - it's kind of how pinapple and coconut come together to make a whole other undescribable flavor (pina colada)....this is the same thing! DELICIOUS and unlike anything else!  -  29 Aug 2010  (Review from Allrecipes USA and Canada)


    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 maker I made mine in a Ziploc freezer container. One batch I added extra basil and about a cup of milk...also WONDERFUL!~ this is an awesome recipe!  -  07 Sep 2010  (Review from Allrecipes USA and Canada)


    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 else to do but scrape the mixture about every 20min for a few hours. Will definitely make again.  -  15 Sep 2010  (Review from Allrecipes USA and Canada)