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Pineapple and Basil Sorbet

Pineapple and Basil Sorbet

Candace Schwab

"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!"
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9 h 20 m servings 43 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  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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Read all reviews 18
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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 mold...

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 m...

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 e...

Great flavor combination! I would only suggest an additional step in the preparation: straining of the blended mixture. Unless you like pineapple pulp and basil chunks in your sorbet, that is....

While good enough to make again, I'll halve the amount of basil next time. I thought using 1/4 cup overpowered the pineapple. However, my pineapple was not extremely fresh, and may have lacked s...

Trying to use up my abundance of basil right now and ran across this recipe. Wow, this is fantastic! My pineapple was perfectly ripe and sweet, so I added very little sugar. No icy texture th...

Okay...let me start off by saying I did not make this...a good friend did, but since I use this site and put a lot of stock in the reviews...I thought I'd review it. YUM!!!! I'm not vegan, I'm ...

This is weird and wonderful!!! I served it at an outdoor picnic, and it was well received. I might have gotten a little heavy with the basil, but it's one of my favorite flavors. I did strain th...

I was skeptical, but it's an AMAZINGLY TASTY combo! I had an extra mango in the fridge so I threw that in as well, and I actually left out the sugar per others' recommendations. Perfect!

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