- 1 large pineapple, peeled, cored and cut into chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- juice and zest 1 lime
The same shape, but smaller than…
- 1 small piece of ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- handful Thai basil leaves, plus a few extra little ones to serve
- 75g white caster sugar
- vodka or white rum (optional)
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
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.
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.
To 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.