John Myers
Pineapple Sorbet with Banana and Basil
The perfect pineapple sorbet with banana and basil recipe with a picture and simple step-by-step instructions.
- 1 Pineapple fresh
- 1 Banana already ripe
- 1 Pressed lime
- 1 Handful Basil leaves
- 60 g Raw cane sugar
- Peel the fresh pineapple, remove the middle stalk and cut into bite-sized pieces. I had 600g of pulp. Put in a container in which you can puree well.
- Banana, for me it was a ripe one that nobody wanted to eat anymore, peel it and add pieces to the pineapple. Squeeze the lime and add the juice. Puree everything very finely with the hand blender. You can also do this in a blender.
- Wash a handful of basil leaves, pat dry and add to the fruit mixture. Likewise the raw cane sugar. Now puree everything again until the leaves are just tiny pieces.
- Pour the whole thing into a bowl and place in the freezer. Stir the sorbet every now and then. After 4 hours the sorbet had the right consistency for me.
- To serve, pour the sorbet into a glass for each person and decorate with a basil leaf. Unfortunately, my basil was used up and that’s why I took mint. I can also imagine the sorbet with mint instead of basil very well.
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