Prep Time
15 Mins
Freeze Time
6 Hours
Stand Time
10 Mins
Yield
Makes 6 servings (3 cups)

How to Make It

Step 1

Process 1/2 cup pineapple juice and basil leaves in a blender or food processor 10 seconds. Pour mixture through a fine wire-mesh strainer into a 4-cup glass measuring cup; add remaining 2 1/2 cups pineapple juice. Stir in honey.

Step 2

Divide mixture between 2 zip-top plastic freezer bags. Place bags on a jelly-roll pan. Freeze 6 hours or until firm. Remove bags from freezer, and let stand 10 minutes. Break mixture into small chunks using hands.

Step 3

Process chunks, in batches, in a blender or food processor until smooth. Serve immediately. Garnish, if desired.

Step 4

*1 Tbsp. (3 packets) no-calorie sweetener, such as Splenda, may be substituted.

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