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Pineapple Sorbet
Use your ice cream maker for this light, refreshing pineapple sorbet. The recipe uses fresh pineapple and lime juice for a deliciously tropical treat.
Course
Dessert
Cuisine
American
Keyword
pineapple, sorbet
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Churning time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
192
kcal
Author
Lisa Lotts
Ingredients
1 2-3
pound
ripe pineapple
1
lime
juiced
½
cup
sugar
½
cup
water
US Customary
-
Metric
Instructions
FOR SIMPLE SYRUP:
In a small saucepan add the sugar and water. Heat to boiling and stir until the sugar dissolves. Set aside to cool.
FOR PINEAPPLE SORBET:
Trim the pineapple top and bottom. Cut away the prickly skin, slice the pineapple into quarters, vertically. Cut away the core and discard.
Cut the pineapple flesh into chunks and transfer them to a heavy duty blender or food processor (like a VitaMix).
Add the simple syrup and lime juice. Puree or blend until smooth.
Refrigerate the pineapple mixture until well chilled (about 2 hours).
Churn according to your ice cream maker's instructions. I used a Cuisinart ice cream maker and it took about 20-25 minutes.
CHILLING THE SORBET:
Sorbet will be soft, but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze until firm, at least two hours.
Notes
Keep the pineapple sorbet in an airtight container in the freezer for up to two weeks.
Nutrition
Calories:
192
kcal
|
Carbohydrates:
51
g
|
Protein:
1
g
|
Sodium:
18
mg
|
Potassium:
279
mg
|
Fiber:
3
g
|
Sugar:
43
g
|
Vitamin A:
205
IU
|
Vitamin C:
109.4
mg
|
Calcium:
33
mg
|
Iron:
1.7
mg