Pineapple, Basil and Ginger Sorbet


  • 10 pcs fresh basil leaves (finely chopped)
  • 1.5 cups sugar
  • 375 ml water
  • 250gms fresh ginger (crushed)


  1. Combine sugar – ginger – basil leaves and water in a heavy - bottomed saucepan.
  2. Bring to a boil, stirring often, boil uncovered, over medium heat for 20min.
  3. Strain the mixture and place into the 2 inches food pan; freeze the mixture in the ice cream freezer overnight.
  4. Chop the block into ice cube size chunk and blitz in the blender or smoothie maker until you have a thick, slushy puree.
  5. Tip back into the container and freezer for an hour until it can be scooped.


Place two scoops of sherbet per portion into an ice cream bowl and garnish with oven-dried pineapple crisp.

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