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 best frosty, creamy texture and it’s so irresistible, no one can turn it down! All you need are a handful of ingredients and an ice cream 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 best flavor we’ve found it using fresh pineapple. You’ll also need a blender and an ice cream maker (more on that below). The ingredients for pineapple sorbet are:
Fresh pineappleLime juiceSugar
All you need to do? Blend the pineapple, lime and sugar with ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together into a beautiful, frosty puree. Looking for more with fresh pineapple? Browse these 20 Pineapple Recipes You’ll Love.
How to cut a pineapple
The most challenging thing about 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 feel and chop it into chunks quickly:
Cut off the top and bottom: Use a large chef’s knife to cut off the top and bottom of the pineapple.Remove the skin: Remove the skin of the pineapple by slicing it off, following the shape of the pineapple. Slice into quarters and core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting 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 down the method and is the easiest way to learn knife skills.
Ice cream maker tips
The main tool you need for sorbet is an ice cream maker. It’s a great investment, and you can use it to make sorbets and ice creams all year round. Here’s the 2 quart ice cream 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.
Make ahead & storage for pineapple sorbet
Pineapple sorbet is best the day it’s made: so if you can, churn it right before serving! You can also freeze it a few hours for a more 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 advance 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 always a crowd pleaser! Here are a few of our favorite sorbet recipes:
Try frosty Strawberry Sorbet or Raspberry SorbetMaximize on citrus with Lemon Sorbet or Lime SorbetGo for tropical Mango Sorbet or Peach SorbetTry summery Watermelon Sorbet
This pineapple sorbet recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free. 5 from 2 reviews
