Recipe by CKandi007
"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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pineapple - peeled, cored, and cut into chunks
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!
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!
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.
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 some flavor to begin with.
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 not generally a huge fan of basil or pineapple, but we had a dinner party last night and there were a couple of vegans, so my friend made this and the pineapple/orange sorbet recipe from Allrecipes and this one was the favorite. The other was good, but the pineapple/basil just was SO fresh and delicious that it was the preferred. The basil and pineapple compliment each other very nicely.
I have added this to my MacGourmet (love it) Recipe program and will be making it soon.
If you're on the fence about giving this one a shot, I can highly recommend it!
Very refreshing! The pineapple I used was too ripe to need even a 1/4 C sugar; it even rendered enough juice on its own, so I didn't need to supplement with additional liquid. Because I'm growing several types of basil this year, I thought the peppery anise flavor of Thai basil would work especially well with these sweet pineapple pops -- and the sweet/savory pairing did not disappoint.
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 that I often find in making sorbet, this one is just smooth and creamy. The first layer of flavor is the pineapple, then the subtle taste of basil kicks in. I cut the recipe in half, used my 1-qt. Cuisinart ice cream maker, and had sorbet 20 minutes later. And if you look at how this recipe breaks down nutritionally, you can eat it guilt free. I would definitely serve this to company, and I know this will be made again very soon. Thanks for sharing your unusual recipe, it's a winner in this house!
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple and Basil Sorbet
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: < 1
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