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.
