Thai basil has a stronger anise note than Italian sweet basil, and pairs beautifully with pineapple, but sweet basil may be substituted. Salting the pineapple brings out the flavor of a less than stellar fruit. Leftover syrup combines refreshingly with lime, lemon, or grapefruit juice and still or sparkling water to make spritzers.
- 1 cup sugar or agave syrup
- 1 cup loosely packed Thai basil leaves
- 1/2 pineapple, peeled and cored
- 8 Thai basil leaves
- 1/2 cup blueberries
1. To make Syrup: Combine sugar, 1/2 cup water, and basil in saucepan; bring to a boil; and cook 1 minute, or until sugar dissolves. Remove from heat, let steep 5 minutes; strain, and cool. Discard basil.
2. To make Carpaccio: cut pineapple in half lengthwise, then slice crosswise very thinly, 3/8-inch or thinner.
3. Arrange pineapple slices on serving plates, slightly overlapping slices; sprinkle lightly with salt, then drizzle each serving with 1 Tbs. Syrup.
4. Stack basil leaves, then roll lengthwise. Slice roll crosswise into thin strips. Garnish pineapple with basil and blueberries. Serve at room temperature or slightly chilled.
- Serving Size: Serves 4
- Calories: 89
- Carbohydrate Content: 23 g
- Fiber Content: 1 g
- Sugar Content: 20 g