Pineapple and basil sorbet

    8 hours 20 min

    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!

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    Serves: 16 

    • 1 pineapple - peeled, cored and cut into chunks
    • 100g caster sugar
    • 120ml pineapple juice
    • 10g basil leaves

    Prep:20min  ›  Extra time:8hr freezing  ›  Ready in:8hr20min 

    1. Blend the pineapple, sugar, pineapple juice and basil in a blender until smooth; chill in fridge 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 US | 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 US | 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 US | Canada)

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