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Pineapple Sorbet 2

Pineapple Sorbet

Maria G. Brooks
This Pineapple Sorbet is a tropical, refreshing dessert that’s easy to make with just a few simple ingredients.
Bursting with natural sweetness and tangy lime, it’s the perfect treat to cool off on a warm day or to add a fruity finish to any meal.
Nutrition Facts (Per Serving)
Calories: 90 kcal, Carbohydrates: 23g, Sugar: 18g (varies based on added sugar), Fiber: 2g, Protein: 0.5g, Fat: 0.2g, Vitamin C: 40% of Daily Value (DV), Potassium: 180mg
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Tropical-inspired
Servings 4 servings
Calories 90 kcal

Equipment

  • 1 Blender or Food Processor
  • 1 Citrus Juicer
  • 1 measuring cup
  • 1 Fine Mesh Strainer (optional)
  • 1 Freezer-safe container
  • 1 Spatula

Ingredients
  

  • 1 medium Pineapple peeled, cored, and chopped
  • 2 tablespoons Lime Juice freshly squeezed
  • 2 –3 tablespoons Sugar optional, adjust to taste
  • 1/4 cup Water

Optional Add-ins:

  • 1 pinch Salt
  • 1 splash Coconut Rum for an adult twist

Instructions
 

Prepare the Pineapple:

  • Peel, core, and chop the pineapple into small chunks.

Blend the Ingredients:

  • Add the pineapple chunks, lime juice, water, and sugar (if using) to a blender or food processor.
    Blend on high speed until the mixture is smooth.

Adjust and Taste:

  • Taste the mixture and adjust sweetness or lime juice as needed.
    If the mixture is too thick, add a little more water to reach the desired consistency.

Chill the Mixture:

  • Transfer the pineapple puree to a bowl and refrigerate for 1–2 hours.

Freeze the Sorbet:

  • Using an Ice Cream Maker: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  • Without an Ice Cream Maker: Pour the mixture into a freezer-safe container and freeze for 3–4 hours, stirring every 30 minutes to break up ice crystals.

Serve and Enjoy:

  • Scoop into bowls or cones, garnish with your favorite toppings, and serve immediately.

Notes

  • For a smoother texture, strain the pineapple puree through a fine mesh strainer before freezing.
  • If the sorbet becomes too hard after prolonged freezing, let it sit at room temperature for 5–10 minutes to soften.
  • Add coconut milk for a creamier texture and an extra tropical vibe.
  • This recipe works wonderfully with other fruits like mango or passion fruit.
Keyword Pineapple Sorbet