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