Cheat’s pineapple, Thai basil & ginger sorbet

An easy blended sorbet with vibrant Thai basil and spicy ginger.

PREP: 5 Mins plus overnight chilling, no cook SERVES 6 

  • 1 large pineapple, peeled, cored and cut into chunks
  • juice and zest 1 lime
  • 1 small piece of ginger, sliced
  • handful Thai basil leaves, plus a few extra little ones to serve
  • 75g white caster sugar
  1. A couple of days before eating, tip everything into a blender or smoothie maker with 200ml water and blitz until very smooth. Pour into a freezable container and freeze overnight until solid.
  2. A few hours before serving, remove from the freezer and allow to defrost slightly so it slides out of the container in a block. Chop the block into ice cube-sized chunks and blitz in the blender or smoothie maker again until you have a thick, slushy purée. Tip back into the container and refreeze for 1 hr or until it can be scooped out.
  3. To serve, scoop the sorbet into chilled bowls or glasses and top with extra basil.

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