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Ref: 466
Heading: Puddings
Cuisine: Thai/Vietnamese
Food Type: Vegan
No of Portions: 6
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Ingredients & Prep

   1 fresh pineapple peeled cored & chopped
   200 ml  water
   75 g  caster sugar
   20 g  fresh ginger grated
   15 g  Thai basil leaves chopped
   1 g  lime juice & zest
   30 ml  Vodka (optional)
  Garnish
   8 Thai basil leaves

Method

  Step 1
Put main ingredients into a food processor/liqueur & blitz until smooth apart from the vodka, pour into a plastic lidded container & freeze solid.
  Step 2
Remove from the freeze & leave out for a couple of hours, push out of the container & chop it into small chunks, then re-blitz with the vodka to a slush.
  Step 3
Pour slush back into the contained & freeze for an hour before serving.
  Step 4
Scoop sorbet into frozen glasses & garnish with a couple of This basil leaves.

Suggestion & Tips

The alcohol in the vodka lowers the freezing point which helps with consistency, you can leave out or use another type of alcohol.
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