Rating: 4.5 stars
25 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

additional:
9 hrs
total:
9 hrs 20 mins
prep:
20 mins
Servings:
16
Yield:
2 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.

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  • 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.

Editor's Note:

Please note the magazine version of this recipe uses pineapple juice and more basil than this version.

Nutrition Facts

43 calories; protein 0.2g; carbohydrates 11.1g; sodium 0.5mg. Full Nutrition
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