Pineapple and Basil Sorbet

1 pineapple - peeled, cored, and cut into chunks

½ cup white sugar

½ cup pineapple juice

¼ cup basil leaves

Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.

Place mixture in an ice cream maker and mix according to manufacturer s instructions; pour into an airtight container, and freeze 8 hours or overnight.