Pineapple And Basil Sorbet Food

CHEAT'S PINEAPPLE, THAI BASIL & GINGER SORBET

Cheat's pineapple, Thai basil & ginger sorbet image

An easy blended sorbet with vibrant Thai basil and spicy ginger. Try serving with a drizzle of vodka or white rum

Provided by Barney Desmazery

Categories Dessert

Time 5m

Number Of Ingredients 6

Ingredients

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
vodka or white rum (optional)

Steps:

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. If you want you can drizzle with something a little more potent, such as vodka or white rum.

Nutrition Facts : Calories 145 calories, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein

PINEAPPLE SORBET

Pineapple Sorbet image

Provided by Food Network

Categories dessert

Time 2h5m

Number Of Ingredients 3

Ingredients

1 (3 1/2 pound) pineapple
1/4 to 1/3 cup sugar
Lemon juice

Steps:

Peel, core and dice pineapple. In a food processor combine pineapple with 1/4 cup sugar and lemon juice and process until smooth. (This may need to be done in batches.) Add more sugar if necessary. Transfer mixture to ice cube trays or metal shallow baking pan, cover with plastic and freeze until almost frozen. In processor add frozen pineapple and process, in batches, until smooth. Transfer to plastic container and freeze, covered, until solid.

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