i don’t know about you, but i love tropical desserts. this dessert was the perfect finale to my 3 course thai dinner, as it’s really light but flavoursome. the real bonus? it’s incredibly easy to make!
you may struggle to find thai basil in your local supermarket – i can only ever find it fresh in asian supermarkets, but it’s certainly worth the trip!
this could be adapted for caribbean flavours – take out the thai basil, crank up the ginger a little and add some rum!
you will need to start this recipe the day before you plan to serve it.
1 x pineapple, peeled and cut into chunks
1 x lime, zest and juice
1 inch piece of ginger, sliced
small handful of fresh thai basil leaves – keep some aside to garnish
75g caster sugar
- add all of the ingredients to a food processor with 200ml cold water, and blend until smooth. pour into a container and freeze overnight.
- a couple of hours before serving, remove from the freezer and allow to soften slightly. chop into chunks, pop back into the blender until it reaches the consistency of a slush puppy. re-freeze for an hour.
- serve topped with thai basil leaves – delicious!