Pineapple Basil Sorbet

By • March 31, 2010 1 Comments

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Makes 3 pints

  • 1 Pineapple (medium sized)
  • 1 cup Genovese Basil (packed)
  • 1/2 cup sugar
  • 1/2 cup water
  1. Peel and diced the pineapple and place in a blender along with basil, sugar and water. Puree until smooth
  2. Add into ice cream maker until frozen and place into freezer to harden.

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