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Cheat's pineapple, Thai basil & ginger sorbet

Cheat's pineapple, Thai basil & ginger sorbet

A star rating of 4.4 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus overnight chilling, no cook
  • Easy
  • Serves 6

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

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
low infat0g


  • 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
  • vodka or white rum (optional)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2016

Goes well with


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A star rating of 4.4 out of 5.5 ratings

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