If you’re looking for a bright, refreshing, and absolutely delicious dessert, look no further! Pineapple sorbet is the answer.
Making pineapple sorbet only requires three ingredients and a little time. The result is a naturally gluten and dairy-free treat everyone will love.
And it tastes like Disney Dole Whip! You won’t be able to resist this easy treat.
3-Ingredient Pineapple Sorbet
Every spoonful of this three-ingredient pineapple sorbet is like a dream. It’s full of fresh, in-season pineapple.
Like any true sorbet, it’s made with fruit, sugar, and water. Puree the ingredients, let the mixture chill, run it through an ice cream maker, and freeze. That’s it!
You can’t get much easier than that.
Add in the fact that this dessert is budget-friendly, vegan, and low-calorie is even better!
Pineapple sorbet is ideal for backyard barbecues, family nights, dinner parties, or chilling by the pool. You’ll love it!
How To Make Pineapple Sorbet
1. Make the sorbet mixture. Add the fresh pineapple chunks, sugar, and water to your food processor. If you don’t have one, you can use a blender.
Blend until smooth. Chill the mixture in the fridge for an hour.
2. Churn the sorbet. Add the cold sorbet mixture to your ice cream maker. I recommend freezing the ice cream maker bowl for 12 hours before making sorbet.
Churn the mixture according to the manufacturer’s instructions. It’s ready when it reaches a smooth, creamy sorbet consistency. It’ll take about 20-25 minutes.
3. Freeze. Cover the sorbet with a layer of plastic wrap. Place the bowl in the freezer, and freeze for at least 2 hours.
4. Enjoy! Let the sorbet thaw about 5 minutes before serving. Enjoy your delicious pineapple sorbet!
How To Make Pineapple Sorbet Without An Ice Cream Maker
No ice cream maker? No problem.
After blending, pour the pineapple, sugar, and water mixture into a shallow pan and freeze. Stir it every 30 minutes with a fork, breaking up any ice crystals.
When everything is uniformly frozen, cover it with plastic wrap. Let the sorbet sit in the freezer for at least 2 hours. Thaw for 5 minutes before serving, and enjoy!
Recipe Tips and Variations
Follow my tips for the best pineapple sorbet. Plus, I have some delicious variations I know you’ll enjoy!
- Choose a ripe pineapple. You want one with a lovely golden color. It should give a little when you press it. But most importantly, it should smell like pineapple. So, give it a good sniff!
- Can’t find a ripe pineapple? You can ripen your pineapple at home with these simple tricks.
- Is fresh pineapple out of season? No worries! While fresh is best, you can definitely make this sorbet with canned pineapple.
- Add in some extra goodness. Experiment with lime juice or salt to enhance the pineapple’s tropical flavor.
- Make it boozy! Add in some golden rum, Malibu, Cointreau, or even Blue Curaçao for a tasty twist. And since the alcohol won’t freeze, it’ll soften the consistency of the sorbet.
- Go refined sugar-free. Use honey (not vegan), maple syrup, or coconut sugar instead of granulated sugar. These options make the sorbet delicious and nutritious. Or leave out the sugar altogether (especially if you have a very sweet pineapple).
How to Cut a Pineapple
1. Lay the pineapple on its side. Slice off (about 1/2-inch) of the top and bottom. Return it to a vertical position and cut off the skin, following the pineapple’s natural shape.
2. Trim off any remaining “eyes” or extra skin. Then, cut the pineapple in half lengthwise. Cut each of those pieces in half again.
3. Cut out the core from each of those pieces. Then dice your pineapple into its final size.
How To Store
I last served this stuff with this incredible grilled pineapple, and devoured the bowl in minutes!
The double dose of pineapple was just too good to resist.
But if you have leftovers, here’s how to them fresh:
Freeze pineapple sorbet for up to 2 months. Place a piece of plastic wrap directly on the surface of the sorbet before sealing the container. This helps prevent ice crystals from forming.
Let it sit at room temperature for 5-10 minutes before serving. Enjoy!
Do not let the sorbet sit in the refrigerator.
More Pineapple Recipes
Best Pineapple Upside-Down Bundt Cake
Easy Pineapple Pretzel Fluff
Pineapple Dump Cake
Pineapple Pie
Air Fryer Pineapple
Pineapple Sorbet
4
servings30
minutes1
hour100
kcal2
hoursThis pineapple sorbet is light, refreshing, and so delicious! It only uses three ingredients, so it’s quick and easy to make, too.
Ingredients
2 cups pineapple chunks
6 tablespoons granulated sugar
1/4 cup water
- Equipment
Ice cream maker
Instructions
- Puree the pineapple chunks, sugar, and water in a blender or food processor until smooth. Chill the mixture for 1 hour.
- Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a sorbet consistency. This takes about 20-25 minutes.
- Freeze for at least 2 hours before serving.
- Serve and enjoy!
Notes
- No ice cream maker? Pour the pineapple mixture into a shallow pan and freeze. Stir every 30 minutes with a fork, breaking up any ice crystals, until it’s uniformly frozen.
- Freeze your ice cream maker bowl: Freeze it for at least 12 hours before churning. If the bowl isn’t cold enough, the sorbet won’t set properly.
- Thaw before serving: Let the sorbet sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
