Pineapple and Basil Sorbet
Ingredients
- 1 pineapple - peeled, cored, and cut into chunks
- ½ cup white sugar
- ½ cup pineapple juice
- ¼ cup basil leaves
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Instructions
- Mix together pineapple, sugar, juice, and basil in a blender until smooth; chill in the refrigerator for 1 hour.
- Place chilled mixture in an ice cream maker and churn according to manufacturer's instructions. Pour into an airtight container and freeze for 8 hours to overnight.
Source
Original recipe: View Original