Caramelised pineapple and basil sorbet

Sweet caramelised pineapple and fragrant basil make a winning team in this simple sorbet. This easy but elegant pineapple sorbet is the perfect make-ahead summer dessert for balmy nights.

• Holiday flavours: “I first tasted this flavour combination at a gelateria in Sorrento, overlooking the Bay of Naples, and it’s stayed with me ever since,” says head of food Tom Shingler. “The pineapple is still the dominant flavour, but the basil adds just a little bit of background fragrance and tempers the sweetness with its herbaceous finish. They work in perfect harmony together and I’m surprised you don’t see them paired up more in restaurants.”
• No ice cream maker needed: “Sorbets and granitas are easy to master at home,” says Tom. “Since they’re water-based rather than dairy-based, you don’t need to churn them quite as intensely as milk or cream. You can get great results with both, even without an ice cream machine.”
• Ideal make-ahead dessert: “Sorbets are a great make-ahead option for hosting,” says Tom. “Just remember to take out of the freezer 5 minutes before trying to dish up.”
• Scale it up: this recipe scales up easily. You may have to work in batches depending on how big your blender is.

Browse more totally tropical desserts, including more ideas for pineapple, mango and coconut.