Basil and 
Pineapple Sorbet

By Dixie Elliott

Basil and 
Pineapple Sorbet recipe, brought to you by MiNDFOOD.

Serves 4

1 medium pineapple

1½ cups caster sugar

1 cup water

1 bunch basil, leaves removed

1 Peel pineapple, cut into quarters lengthways and remove core. Roughly chop and place into a bowl.

2 Put the sugar and water into a saucepan and place over a medium heat. Stir sugar mixture until sugar dissolves and mixture comes to the boil. Simmer for 5 minutes. Reduce heat to medium low and add pineapple and basil. Cook uncovered for 20 minutes. Pour mixture into a loaf tin. Stand for 20 minutes to cool. Cover loosely with plastic wrap and place in freezer for at least 2 hours or until firm.

3 Put the sorbet mixture into a food processor and process until smooth. Serve immediately or return the sorbet to the freezer. Put scoops of sorbet into glasses or bowls and serve.

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