There’s nothing quite like a refreshing pineapple sorbet on a hot day. This tropical treat is light, naturally sweet, and incredibly easy to make, requiring just a few simple ingredients. Perfect as a palate cleanser, a healthy dessert, or a cooling snack, pineapple sorbet captures the bright, juicy flavor of fresh pineapple in every bite.
Unlike ice cream, sorbet is dairy-free, making it a perfect choice for those who are lactose intolerant or following a vegan diet. It’s naturally fruity and lightly sweetened, providing a guilt-free indulgence without compromising on flavor. The simplicity of this recipe makes it ideal for home cooks of all skill levels, whether you’re preparing a family treat or an elegant dessert for guests.
Ingredients for Pineapple Sorbet
To make about 3 cups of sorbet, you will need:
- 1/2 pineapple, peeled and cored (approximately 2 cups of pineapple chunks) – fresh pineapple works best for the most vibrant flavor.
- 8 tablespoons granulated sugar – balances the tartness of the pineapple.
- 1/2 cup water – helps create a smooth, scoopable texture.
Tips and Substitutions:
- Substitute sugar with maple syrup, agave, or honey for a natural sweetener option.
- For extra tropical flavor, add a splash of lime juice or a teaspoon of coconut water.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish, freeze, and scrape with a fork every 30 minutes to create a sorbet-like texture.
How to Make Pineapple Sorbet
Step 1: Prepare the Pineapple
Peel, core, and cut your pineapple into chunks. Measure out about 2 cups of pineapple for the recipe. Fresh, ripe pineapple is key for a naturally sweet and vibrant sorbet.
Step 2: Blend the Ingredients
In a blender, combine the pineapple chunks, granulated sugar, and water. Blend until the mixture is completely smooth and no pineapple chunks remain. Taste the mixture and adjust sweetness if necessary.
Step 3: Chill the Mixture
Place the blended pineapple mixture in the refrigerator for at least one hour. Chilling helps the sorbet freeze more evenly and ensures a smooth, creamy texture.
Step 4: Freeze in Ice Cream Maker
Pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions. The sorbet will thicken and become scoopable within minutes.
Step 5: Serve or Store
Once the sorbet reaches the desired consistency, serve immediately for a soft-serve texture or transfer to an airtight container and freeze for 2–3 hours for firmer scoops.
Serving Suggestions
- Serve in chilled bowls or martini glasses for an elegant presentation.
- Garnish with fresh mint leaves or a pineapple wedge for added visual appeal.
- Pair with tropical fruits such as mango, passion fruit, or kiwi for a colorful dessert platter.
- Use as a refreshing palate cleanser between courses in a multi-course meal.
Storage Tips
- Store pineapple sorbet in an airtight container in the freezer for up to 1 week.
- To soften before serving, allow the sorbet to sit at room temperature for 5–10 minutes or microwave briefly in 10-second intervals.
- Stir the sorbet occasionally during storage to maintain smooth texture and prevent ice crystals.
Tips for the Perfect Pineapple Sorbet
- Use ripe, juicy pineapple for natural sweetness and vibrant flavor.
- Chill the mixture before freezing to ensure smooth sorbet and faster freezing.
- Adjust sugar to taste depending on the sweetness of your pineapple.
- Blend thoroughly to eliminate any fibrous texture from the pineapple.
Common Mistakes to Avoid:
- Using canned pineapple, which can add excess liquid and affect texture.
- Skipping the chilling step before freezing, which can result in uneven sorbet.
- Overloading the blender, which can prevent smooth blending.
Variations
- Coconut Pineapple Sorbet: Add 1/4 cup coconut milk for a creamy tropical twist.
- Minted Pineapple Sorbet: Blend in a few fresh mint leaves for a refreshing flavor.
- Spicy Pineapple Sorbet: Add a pinch of cayenne pepper for a unique sweet-spicy kick.
- Layered Sorbet: Combine with mango or raspberry sorbet for a layered dessert.
FAQs
Can I make pineapple sorbet without an ice cream maker?
Yes, freeze in a shallow dish and scrape with a fork every 30 minutes to achieve a sorbet-like texture.
Can I use canned pineapple?
Fresh pineapple is preferred for the best flavor and texture, but canned pineapple can be used if drained well.
How long can I store the sorbet?
Keep in an airtight container in the freezer for up to 1 week.
Is this sorbet vegan?
Yes! This recipe contains no dairy or animal products.
