By Paige Rhodes
Cold treats are essential to cooling down in the sweltering heat of summer. With this four-ingredient, dairy-free pineapple sorbet, there’s no need to turn on your hot stove, and you can make it with or without an ice cream machine. It’s a sweet, simple, and satisfying summer dessert for adults and children alike.
Yields 3 cups of sorbet
In your blender or food processor, puree the pineapple chunks with the granulated sugar and water. Try starting with 6 tbsp of sugar and adjust to taste. The riper your pineapple is, the less sugar you’ll need. Puree until smooth.
Chill the pineapple mixture in the fridge for at least one hour. Freeze your ice cream maker according to the manufacturer’s directions, and proceed with churning your sorbet for roughly 30 minutes, adding the basil to the machine 15 minutes in. When the mixture is thickened, transfer to a loaf pan and freeze for at least four hours before serving.
Alternatively, if you don’t have an ice cream machine, you can go ahead and add your basil to the pineapple mixture after chilling, transfer everything to a loaf pan, and freeze for at least four hours. The result won’t be quite as creamy, but it will work.