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  • 1 cup fresh pineapple, cubed
  • juice and zest 1 lime
  • 1 small piece of ginger, sliced
  • handful Thai basil leaves, plus a few extra little ones to serve

1 fruit per serving
Servings: 4


  1. A couple of days before eating, put everything into a blender with 3/4 cups water (or enough to make the mixture smooth) and blend until very smooth.
  2. Pour the mixture into 4 freezable containers and freeze overnight until solid.
  3. A few hours before serving, remove one container from the freezer and allow to defrost slightly so it slides out of the container in a block. You still have 3 containers you can make into sorbet later!
  4. Chop the block into ice cube-sized chunks and pulse in the blender again until you have a thick, slushy purée.
  5. Place the purée back into the container and refreeze for 1 hr or until it can be scooped out.
  6. To serve, scoop the sorbet into chilled bowls or glasses and top with extra basil.