Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.
- 6 cups (2 pounds) fresh pineapple, peeled and chopped
- 1 cup granulated sugar
- 4 tablespoons lime juice
- 1 cup ice
- 1 pinch kosher salt
Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.
- Peel and chop the pineapple.
- Place the pineapple in a food processor or high-powered blender and puree. Add the sugar, lime juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
- Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
- Category: Dessert
- Method: Frozen
- Cuisine: Dessert
- Diet: Vegan
Keywords: Pineapple sorbet