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Cheat's pineapple, Thai basil & ginger sorbet Serves 6 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 to serve 75g white caster sugar vodka or white rum (optional) Method 1. 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.

2. 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 puree. Tip back into the container and refreeze for 1 hr or until it can be scooped out.

3. To serve, scoop the sorbet into chilled bowls or glasses and top with extra basil.

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

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Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Sep 26, 2016
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