In a blender or food processor, puree the pineapple chunks, sugar, water, lime juice, and salt until smooth. Add the herb and pulse until the herb is broken down into green specks. Pour the mixture into a bowl, cover, and refrigerate the base until cold, at least 3 hours or up to overnight.
Whisk the base gently to recombine. Freeze and churn in an ice cream maker according to the manufacturer’s instructions. For a soft consistency, serve the sorbet right away; for a firmer consistency, transfer it to a container, cover, and allow to harden in the freezer for 2 to 3 hours.
Reprinted with permission from Mexican Ice cream, copyright © 2017 by Fany Gerson, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography copyright © 2017 by Justin Walker