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


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.

Recipe adapted from: Good Food

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