An easy blended sorbet with vibrant Thai basil and spicy ginger. Try serving with a drizzle of vodka or white rum
Prep:5 mins
Serves 6
1 large pineapple, peeled, cored and cut into chunksjuice and zest 1 lime1 small piece of ginger, slicedhandful Thai basil leaves, plus a few extra little ones to serve75g white caster sugarvodka or white rum (optional)
STEP 1A 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.STEP 2A 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.STEP 3To serve, scoop the sorbet into chilled bowls or glasses and top with extra basil. If you want you can drizzle with something a little more potent, such as vodka or white rum.
