Pineapple-Basil Sorbet

1 large pineapple

3 cups sugar

2 cups water

2 tablespoons fresh basil, finely chopped

2 tablespoons lemon juice

1 pinch salt

Peel pineapple and roughly chop. Purée with sugar in a food processor. Push mixture through a strainer, reserving the liquid and discarding the solids. Stir in water, lemon juice, basil and salt. Chill thoroughly. Freeze in ice cream maker.

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