Pineapple and basil sorbet

Source Food
Prep: 15 mins
Rate this recipe
Great for summer entertaining.

By Food24 February 05 2015
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Ingredients (6)

1 tin pineapple — chopped
125 ml sugar
1/4 cup water
1/4 cup lemon juice
30 g fresh basil — purple
1 egg white
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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.

 

 



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