Cheat's pineapple, Thai basil & ginger sorbet

Cheat's pineapple, Thai basil & ginger sorbet

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(5 ratings)

Prep: 5 mins plus overnight chilling, no cook


Serves 6

An easy blended sorbet with vibrant Thai basil and spicy ginger. Try serving with a drizzle of vodka or white rum

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal145
  • fat0g
  • saturates0g
  • carbs33g
  • sugars33g
  • fibre3g
  • protein1g
  • salt0g


  • 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…


  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. If you want you can drizzle with something a little more potent, such as vodka or white rum.

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