A smoothie recipe with basil?! Hear me out. I tried a pineapple basil sorbet in Mexico and it blew my mind. I’m great at recreating things I eat on vacation to share with you and this is a bomb knock off!
I’ve created a lot of dessert recipes in the blender and this is one of my favorites! Frozen blender treats like this pineapple smoothie are so easy to whip up on a hot afternoon!
My favorite part about this recipe is that it can be a sorbet OR a smoothie! I’ll show you how to make both in the recipe below. Pineapple is so refreshing and sweet and the basil compliments it better than you’d think.
Pineapple Basil Smoothie Ingredients
- Pineapple chunks
- Milk (coconut drinking milk or almond milk)
- Ice
- Sweetener
- Basil leaves
- Lime
How to Make a Pineapple Smoothie with Basil
- Put the pineapple, milk, ice, and sweetener in the blender and process until smooth.
- Add the basil leaves and pulse until the leaves are finely chopped.
- Taste the smoothie, and add a squeeze of lime or additional sweetener if you think it needs it.
- Pour into cups and serve.
How to make a Pineapple Smoothie into sorbet
Are you ready?
Just pour the smoothie into an ice cream machine. That’s it.
You’ll want the smoothie to be extra flavorful because sometimes flavors will dull when they’ve been in a deep freeze. So boost that sweetener and lime to make sure your pineapple basil sorbet has lots of flavor.
How to store Smoothie with Pineapple
Storing smoothies that contain ice isn’t ideal, as the drink gets watered down when the ice melts. Instead, I recommend popping this smoothie into the freezer after following the sorbet instructions!
More Summer Smoothies!
Here are a few more of our favorite smoothie recipes with bright, summer flavors!
Strawberry Watermelon Smoothie with Ginger is probably my favorite summer smoothie. We’ve been making this one for years and it never gets old!
5-Minute Watermelon Lemonade isn’t technically a “smoothie”, but it’s a fun way to make lemonade out of watermelon using your blender!
Try making A Green Smoothie (that actually tastes good) if you’re looking for a veggie packed smoothie that doesn’t taste like compost.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Basil Smoothie with Pineapple
This Pineapple Smoothie with Basil might seem like an unusual combination, but we fell in love with it in a sorbet we had in Mexico. It's bright and sweet with a subtle herbal taste. You can use this smoothie recipe as a sorbet as well.
Ingredients
- 5 cups of pineapple chunks (about 1/2 of a pineapple)
- 1/2 cup milk (coconut drinking milk or almond milk)
- 2 cups of ice
- Sweetener, to taste (see note)
- 7-8 fresh basil leaves
- 1/2 of a lime
Instructions
- Put the pineapple, milk, ice, and sweetener in the blender and process until smooth.
- Add the basil leaves and pulse until the leaves are finely chopped.
- Taste the smoothie, and add a squeeze of lime or additional sweetener if you think it needs it.
- Pour into cups and serve.
TO MAKE SORBET:
Follow the directions above to make the smoothie and then pour the mixture into the frozen insert of your ice cream maker. Freeze according to the manufacturer's directions. While the sorbet is freezing, place the container you plan on storing the sorbet into the freezer. (I use a metal bread pan.) Transfer the sorbet to the chilled container and immediately cover the sorbet and put it in the freezer. Freezer for a few hours until firm before serving. (You can also eat it right out of the ice cream maker if you prefer a looser, soft-serve consistency.
Notes
Nat's Notes:
- You can use frozen pineapple chunks, but you may need to add a little more milk or reduce the amount of ice if the smoothie has trouble blending.
- I like to use liquid stevia to sweeten this -- about a dropper full and a half (about 1/8 tsp). You can use any sweetener you like. Just continue adding it a little at a time to get the sweetness you like. If you're making sorbet, I recommend making the base sweeter than you think you need -- once it freezes it, the flavor dulls some.
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