Pineapple Basil Sorbet

About the Recipe

Ingredients

Makes 16 Servings

16 ounces frozen pineapple chunks
20 ounces canned crushed pineapple in juice
1/4 cup (10 g) basil leaves
1/2 cup (120 mL) agave
1/2 teaspoon xanthan gum

Directions

1. Add the frozen pineapple, canned pineapple, basil, agave, and xanthan gum to a blender. Blend until smooth and creamy.

   
   
   

2. Transfer to prepared ice cream maker and churn according to manufacturer's directions. Freeze overnight.

   
   NOTES: To make the sorbet without churning it in an ice cream maker, blend all of the ingredients as directed and pour into a standard-size loaf pan. Cover with plastic wrap and press the plastic wrap onto the surface of the sorbet; this prevents the sorbet from having an icy texture.

   
   
   

Nutrition Facts