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Pineapple-Basil Ice

Pineapple-Basil Ice

Southern Living MAY 2009

  • Yield: Makes 6 servings (3 cups)
  • Prep time: 15 Minutes
  • Freeze: 6 Hours
  • Stand: 10 Minutes


  • 3 cups pineapple juice
  • 1/2 cup loosely packed fresh basil leaves
  • 1 tablespoon honey*
  • Garnish: fresh basil leaves


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.

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.

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

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

Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 19g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 3mg
  • Calcium: 19mg

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Pineapple-Basil Ice Recipe