1 large pineapple, peeled, cored and cut into chunks

1 lime (Juice and zest )

1 small piece of ginger,

A handful of basil leaves, plus a few extra little ones to serve

75g white caster sugar

Vodka or white rum (optional)

Step 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.

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

Step 3

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

If you want you can drizzle with vodka or white rum.