Pineapple Sorbet
It’s pineapple season! Hands down the best fruit in my opinion. I have to contain myself when eating them because I’ll just eat and eat and eat until my tongue is raw. Pineapple is great any way you eat it – raw, grilled, on pizza (super controversial statement right there), and sorbet.
Sorbets are a great summer treat when you want something refreshing and sweet. I love them most because they’re so easy to make and if you have great fruit then there’s no need to add any sugar. This is a recipe you can easily sub out any fruit of your choice and create sorbets all summer long.
This pineapple sorbet reminds me a bit of a Dole Whip from Disneyland. My husband and I would always wait in the long ass line at that tiki hut to snag one. Worth it! Now that we no longer live in Southern California and no longer have season passes to Disneyland…the struggle is real…I can make this any time and enjoy my own version of a Dole Whip. Just as satisfying by the way.
Pineapple Sorbet
Ingredients
- 1 pineapple, rind removed and cut into 2-inch chunks (no need to remove the core), freeze chunks for minimum of 2 hours
- 1 lime, zested and juiced
- 2-3 tablespoons water or coconut water
- 2-3 tablespoons honey or maple syrup, optional. If your fruit is sweet you will not need any sweetener.
Instructions
- Place all ingredients in a blender (start with 2 tablespoon of water) and blend until smooth, scraping sides periodically. Add more water one tablespoon at a time, if needed.
- Serve immediately
It’s best if eaten right away, but you are able to freeze again and thaw 10 minutes to enjoy again.
1 thought on “Pineapple Sorbet”