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Creamy Pineapple Sorbet


This delightful sorbet is refreshing, tasty, and oh so good! The lime juice has a distinctive, delicious flavor (don’t be tempted to substitute with lemon). It’s easy to prepare, since you can freeze the fruit in advance.


Prepare the Sorbet


Place pineapple chunks into zip-lock bag and freeze at least 24 hours before preparing sorbet.


Place half of the frozen chunks into food processor fitted with the knife blade. Add half of the lemon juice, sugar, and water to the food processor. Process on high until the mixture turns light-colored (almost white) and creamy. Move to container and place in freezer.


Repeat with remaining ingredients, add to container. Keep frozen until ready to serve.


It doesn’t matter if some bits of pineapple aren’t totally blended; they add texture and flavor to the sorbet. It’s important to do the blending in two batches because otherwise it won’t blend well — the recipe is too large.



Photography: Hudi Greenberger

Food Styling: Renee Muller