Pineapple Sorbet

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Pineapple Sorbet

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.

Pineapple Sorbet

Got a fresh pineapple on hand? Here’s a fantastic way to use it: Pineapple Sorbet! This frozen treat is bursting with pure, tropical fruit flavor. It has the weightier frosty, linty texture and it’s so irresistible, no one can turn it down! All you need are a handful of ingredients and an ice surf maker to whip up this frozen dessert. We promise, neighbors and friends will come flocking! This was a big hit in our house, and we hope it will be in yours.

Ingredients for pineapple sorbet

Pineapple sorbet is quick and simple with just a few ingredients! While we’ve experimented with frozen pineapple in a sorbet, the weightier savor we’ve found it using fresh pineapple. You’ll moreover need a blender and an ice surf maker (more on that below). The ingredients for pineapple sorbet are:

  • Fresh pineapple
  • Lime juice
  • Sugar

All you need to do? Blend the pineapple, lime and sugar with ice, then freeze the mixture in an ice surf maker for well-nigh 20 minutes. It comes together into a beautiful, frosty puree. Looking for increasingly with fresh pineapple? Browse these 20 Pineapple Recipes You’ll Love.

Pineapple Sorbet

How to cut a pineapple

The most challenging thing well-nigh working with a fresh pineapple? How to cut it! It’s notoriously difficult to wrangle this large fruit. Here’s a quick primer on how to finger and chop it into chunks quickly:

  • Cut off the top and bottom: Use a large chef’s pocketknife to cut off the top and marrow of the pineapple.
  • Remove the skin: Remove the skin of the pineapple by slicing it off, pursuit the shape of the pineapple. 
  • Slice into quarters and core: Slice the pineapple in half lengthwise. Lay lanugo each pineapple half on the unappetizing cut side, and cut it in half lengthwise again. Remove the cadre by wearing it out at an angle. 
  • Dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.

Want to see it in action? Here’s a video showing How to Cut a Pineapple: it breaks lanugo the method and is the easiest way to learn pocketknife skills.

Ice surf maker tips

The main tool you need for sorbet is an ice surf maker. It’s a unconfined investment, and you can use it to make sorbets and ice creams all year round. Here’s the 2 quart ice surf maker we use: we’ve had ours for years and it holds up well. We highly recommend getting one: it’s worth the storage space.

Pineapple Sorbet

Make superiority & storage for pineapple sorbet

Pineapple sorbet is weightier the day it’s made: so if you can, churn it right surpassing serving! You can moreover freeze it a few hours for a increasingly solid texture, but freezing overnight makes it very solid. Here are a few tricks to working with leftovers:

  • Make the puree up to 2 days in advance. You can refrigerate until you’re ready to churn.
  • Line a storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Churn the sorbet up to 2 hours in whop of serving. The texture will be nicely solid at this point and easy to scoop into balls.
  • Leftovers save 1 week, but defrost at room temp for 20 to 30 minutes. Make time to leave it out the container on the counter until it defrosts. Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.

More sorbet recipes

Fruit sorbets are quick and easy to whip up, and unchangingly a prod pleaser! Here are a few of our favorite sorbet recipes:

This pineapple sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Pineapple Sorbet

★★★★★

5 from 2 reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart (4 cups or 8 servings)
Print Recipe

Description

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.

Ingredients

  • 6 cups (2 pounds) fresh pineapple, peeled and chopped
  • 1 cup granulated sugar
  • 4 tablespoons lime juice
  • 1 cup ice
  • 1 pinch kosher salt

Instructions

Note: Make sure the wiring of the ice surf maker is frozen overnight surpassing making this recipe.

  1. Peel and chop the pineapple.
  2. Place the pineapple in a supplies processor or high-powered blender and puree. Add the sugar, lime juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  3. Pour the mixture into an ice surf maker and freeze for 20 to 25 minutes. The texture will be frosty and linty at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; indulge to come to room temperature for well-nigh 20 to 30 minutes surpassing scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Pineapple sorbet

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