About this recipe:I had an ice pop with this combination at street festival and thought it was the most amazing flavour! I recreated the recipe at home and made a sorbet -who knew basil paired so well with pineapple?! If you prefer to make ice pops, after blending everything you could pour into ice pop moulds and freeze. Enjoy!
1 pineapple - peeled, cored and cut into chunks
100g caster sugar
1/2 cup pineapple juice
1/4 cup basil leaves
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Method Prep:20min › Extra time:8hr freezing › Ready in:8hr20min
Blend the pineapple, sugar, pineapple juice and basil in a blender until smooth; chill in fridge for 1 hour.
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.