Pineapple, Thai basil and ginger sorbet

• large pineapple↗1

  peeled, cored and cut into cubes

• lime↗juice and zest 1

  juice and zest 1

• ginger↗1 small piece of

  sliced

• Thai basil↗handful

  leaves, plus a few extra small leaves for garnish

• white sugar↗75g g
• vodka↗

  or white rum (optional)

Step-by-step instructions

1. 1

   A few days before serving, blend everything with 200ml water in a blender or smoothie mixer until very smooth. Transfer to a freezer‑safe container and freeze overnight until solid.

2. 2

   A few hours before serving, remove from the freezer and let it soften slightly so the block can be released from the mold. Cut the block into ice‑cube‑size pieces and blend again in a blender or smoothie mixer until you obtain a thick, crumbly purée. Return to the mold and freeze for another hour or until ready to serve.

3. 3

   To serve, spoon the sorbet into chilled cups or glasses and sprinkle with extra basil. If desired, drizzle with a spirit such as vodka or white rum.