Place sugar, water and lemon juice into a small saucepan and bring to the boil. Remove from heat and allow to cool. Place pineapple chunks and basil in a blender and pulse until smooth. Stir pineapple puree into the cooled sugar water. Whisk egg whites to soft peak stage and stir into pineapple mix. Pour into a ice-cream container and freeze, stirring at intervals to break down the ice particles. Makes 1 litre. Recipe reprinted with permission of Source Food. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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