Pineapple and basil sorbet

Recipe from: 05 February 2015
recipes, summer, fruit, dessert

Ingredients 6
Servings
Time 15 min + freezing time
  • 1
    whole pineapple (400g) peeled and roughly chopped
  • 125
    ml
    sugar
  • 1/4
    cup
    water
  • 1/4
    cup
    lemon juice
  • 30
    g
    purple basil, washed
  • 1
    egg white
 

Method

 

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.
 
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Read more on: summer  |  dessert  |  recipes  |  fruit
 

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