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...
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.
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.
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 the mixture after I pureed it, and certainly agree with the recommendation to do so. Don't be timid! Give this one a try!!!
* 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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