Frozen pineapple (pineapple sorbet with ginger and basil)
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4-6 SERVINGS
INGREDIENTS
- 400 g of ripe pineapple flesh
- 40 g sugar
- 10 basil leaves
- 1 hazelnut-sized piece of ginger (10g)
- 200 ml orange juice
- Juice of half a lime
HOW TO MAKE IT
- Cut the pineapple flesh into 2 cm cubes, distribute as loosely as possible in a freezer bag and freeze for 8 hours, preferably overnight.
- To prepare, put the sugar in the blender and finely grind for 15 seconds using the pulse function. Put in the basil and pulse for a further 10 seconds. Add the peeled ginger using a fine grater.
- Take the pineapple out of the freezer, if necessary separate the pieces by tapping the bag on a work surface and put into the blender. Add the orange and lime juice.
- Close the blender again and mix for about 2 minutes on speed 2, then slowly increase to speed 8. Continue mixing until the mixture become homogenous.
- Activate the ice cream program.
- Serve the frozen pineapple immediately or put in a storage box and freeze until ready to eat.
Top tip:
If you don’t like the spiciness of the ginger you can simply omit it. If the pineapple is not quite ripe and sweet, increase the amount of sugar accordingly.
