pineapple, lime, ginger and thai basil sorbet

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

serves 2


  1. add all of the ingredients to a food processor with 200ml cold water, and blend until smooth. pour into a container and freeze overnight.
  2. 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.
  3. serve topped with thai basil leaves – delicious!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s