Summertime is the best to enjoy frozen desserts. Pineapple sorbet is an easy dessert to make at home. It can be served for parties, potlucks, kids treats or enjoyed after a satisfying bbq.
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What is pineapple sorbet?
Pineapple sorbet is a frozen dessert made with pineapple and a sweetener. It is vegan and does not use any dairy and differs from ice cream which is mainly made with milk and a heavy cream base.
Pineapple sorbet ingredients
It takes only 3 ingredients to make this delicious pineapple sorbet at home in the ice cream maker. Fresh pineapple, sugar, and some lime juice are all you need to make this frozen dessert.
It is important to core the pineapple and get rid of any thorns, else it can really leave a tickling taste in your mouth. A pineapple corer is very handy and helps to make the pineapple cutting task a breeze.
Depending on how sweet the pineapple is, you can adjust the sugar quantity. You can also substitute it with a sweetener of your choice like blue agave.
Lime juice balances out the sweetness and you can adjust the quantity depending on the taste of the pineapple. If the pineapple has a little sourness you may need to add only a little bit of lime juice.
How to make pineapple sorbet?
It is very easy and simple to make pineapple sorbet at home in an ice cream maker. It is a two-step process once you core and cut the fresh pineapple into chunks.
In a blender like Vitamix or any other one of your choice, blend the pineapple, sugar, and lime juice into a smooth puree. At this point, you can taste the mixture and adjust the amount of sugar and lime juice as per your liking.
Combine all the ingredients in a blender.
Blend into a smooth puree.
Chill the pineapple mixture in the refrigerator for about 2 hours before churning it in the ice cream maker. Stir the mixture one before pouring it into the ice cream maker bowl and churn it for about 30 minutes.
The sorbet will be of soft-serve consistency and you can enjoy it as is or freeze it in an air-tight container for 5-6 hours before serving.
Churn in an ice cream maker.
Freeze for 5-6 hours before serving.
Substitutions
Pineapple sorbet is vegan and gluten-free. You can easily adapt it to use a sweetener of your choice instead of sugar. I like to use blue agave which is a vegan choice for honey.
You can also skip the sugar entirely and make it sugar-free if the pineapple is really sweet.
Equipment
While making the sorbet, ensure that you cut the pineapple carefully and remove any thorns. A pineapple corer is very useful to cut pineapple.
To make a nice smooth and scoopable pineapple sorbet blend all the ingredients really well into a smooth mixture. I like to use a Vitamix blender but any high-speed blender should work.
The main equipment that can really make the task of making sorbet very simple is the ice cream maker. I have made this pineapple sorbet in the Cuisinart ICE 100 ice cream maker which has a compressor and does not require any pre-chilling of the bowl.
If you are looking for an ice cream maker for your family's needs then check out this post on which ice cream maker to buy.
Do you put sorbet in the freezer?
Once the sorbet is churned you can serve it with a soft-serve consistency or freeze it in the freezer-safe container for 5-6 hours before serving.
Homemade pineapple sorbet stays good and stores well in the fridge for up to a month and if you see any ice crystals you can scoop it away.
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📖 Recipe
Pineapple Sorbet
Ingredients
- 1 count Pineapple (medium size, fresh, cored and cut)
- ½ cup Organic cane sugar (or sweetener of choice, adjust to taste)
- 1 tablespoon Lemon juice
Instructions
- Core and cut the pineapple.
- Blend all the ingredients in a blender like Vitamix into a smooth puree.
- Taste the puree and add more sugar or lime juice if needed.
- Chill the mixture for 2 hours.
- Churn the pineapple sorbet mixture in the ice cream maker for about 20-25 minutes.
- Transfer into a freezer safe container and freeze it for about 5-6 hours before serving.
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Notes
- Freeze the sorbet mixture for 2-3 hours after blending.
- Blend the frozen mixture once again using a blender.
- Freeze it again for 5-6 hours before serving.
Cindy T. says
So easy. I used extremely ripe fresh pineapple chunks that were going brown and puréed. I added a frozen banana and strawberry purée. Used a tablespoon of simple syrup and put in ice cream maker. Put it in ice cream containers and froze. It froze pretty hard but left on counter for a few minutes, stirred and it was perfect.
Alpa says
Thanks for your feedback and also sharing your twist to this easy and delicious recipe. I will give it a try as well.