Summary

Ingredients

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

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Instructions

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