Pineapple – Basil – Sorbet

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

1 large pineapple, should make 500 ml juice
1 lime (s)
75 g powdered suar
2 tablespoon basil, roughly chopped

Instructions

Peel and roughly dice the pineapple, then puree very finely. Then brush the pineapple puree through a fine sieve.
Squeeze the lime and add the juice to the pineapple. Mix finely with powdered sugar and basil with a hand blender.
Now freeze the pineapple and basil puree in the ice cream maker and then serve immediately. It can be garnished with basil leaves.
Preparation:
The sorbet mass can be made in the morning - please keep it in the refrigerator.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.