Pineapple And Basil Sorbet Recipes

Steps:

• Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

Steps:

• Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
• Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

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.