An exotic sorbet that will keep you cool the hot summer days!
Serves: 6 Prep. time: 15′ + 4h freezing Cooks in: – Ready in: 15′
1 medium ripe pineapple
1 cup basil leaves
½ cup water
½ cup sugar
basil leaves for serving
Boil water with sugar for 2′-3′ until sugar dissolves and you get a light syrup. Allow to cool.
Cut pineapple in the middle vertically, cut the flesh and scoop it out. Whizz it in blender with basil and syrup.
Transfer in a bowl suitable for the freezer and freeze for 4 hours. Then stir with a fork and freeze again. Repeat twice more. Serve in the empty pineapple (if you keep it), or in bowls, garnishing with basil leaves.
Και η συνταγή στα ελληνικά: Σορμπέ ανανά με βασιλικό