I had an ice pop with this combination at the Pecan Street Festival in Austin, Texas, and thought it was the most amazing flavor! I recreated the recipe at home–who knew basil paired so well with pineapple?! An alternative is after blending everything, pour into ice pop molds and enjoy!
Original recipe makes 2 quarts
Ingredients
1 pineapple – peeled, cored, and cut into chunks
1/2 cup white sugar
1/2 cup pineapple juice
1/4 cup basil leaves
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PREP
20 mins
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READY IN
9 hrs 20 mins
Directions
- Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.
- Place mixture in an ice cream maker and mix according to manufacturer’s instructions; pour into an airtight container, and freeze 8 hours or overnight.
Nutrition
Calories: 43 kcal
Carbohydrates: 11.1 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0.4 g
Protein: 0.2 g
Sodium: < 1 mg
