Desserts Ice Creams & Sorbets

Pineapple Sorbet

April 5, 2011

I love fresh pineapple. It’s sweet, it’s tart, it’s juicy, and oh so refreshing. I’ll eat so much of it in one sitting that the inside of my mouth hurts from all the acidity. I don’t care, it’s worth the pain. So for my first homemade sorbet ever, I naturally chose Pineapple Sorbet. I had fresh pineapple already and you just need water and sugar for the rest. Pretty simple for a frozen treat!

Pineapple Sorbet

So, how’s it taste?

It tasted awesome. Just like fresh pineapple with a touch more sweetness. I only used 7 tablespoons of sugar because I felt 8 might be way too much. I’m glad I did. Seven was perfect for my taste. I wanted to be able to still taste the tartness. You can always add more sugar, but can’t take it away! As much as I loved the taste, this sorbet was a pain to scoop (well, a pretty scoop). It felt like the right texture when I was eating it, but it was very crumbly. I could barely get it to form a scoop that’s picture-worthy.

Remember the Toasted Coconut Ice Cream? I swirled this Pineapple Sorbet into it and felt like I was instantly on the beach! It was incredible! To swirl, simply alternate scoops of each flavor into a new container. As if the flavor combo wasn’t enough, stay tuned because I take it one step further and turn it into a sundae!

Pineapple Sorbet


1/2 fresh pineapple, peeled and cored (2 cups puree)
8 to 10 tbsp. sugar (I used 7 tbsp.)
1/2 cup water


1. Cut the pineapple into chunks and puree in a blender with 8 tablespoons sugar (I started with 7 tbsp. and that was enough) and the water until smooth. Taste, then add up to 2 tablespoon additional sugar, if desired.

2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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    […] the entire quart, but I have plans for this one. Wait until you see how I swirl this ice cream with another flavor and turn it into a decadent sundae. Stay […]

  • Joanna @ Southern Daisy April 5, 2011 at 10:23 am

    Mmmm, that looks delicious! I’ve never made sorbet or ice cream before, but this looks pretty easy! I’ll have to try it! Congrats on winning the pasta attachment on Dine & Dish!

    • Leah April 5, 2011 at 10:57 am

      Thanks! I’m excited about making fresh pasta. The sorbet is super easy and so yummy. You’ll have to try some with warm weather almost here!

  • Shannon April 5, 2011 at 4:15 pm

    I love sorbet and this looks incredible! Just another reason why I desperately need an ice cream maker.

    • Leah April 6, 2011 at 9:25 am

      You do! It’s so easy. I’m going to be using mine a lot this summer.

  • Kristen April 5, 2011 at 9:39 pm

    I love the idea of swirling this together the coconut sorbet… what a great idea. You make me want to get my ice cream maker out!

    • Leah April 6, 2011 at 9:28 am

      Oh the swirled is amazing! You have to try it!

  • Irene April 6, 2011 at 1:53 pm

    Anyone tried canned pineapple?

    • Leah April 8, 2011 at 8:37 am

      Hi Irene! Although I think fresh pineapple would produce a much better flavor in the sorbet, you can use canned. Choose canned pineapple that’s unsweetened and packed in its own juice, not syrup. Puree the pineapple and its juice in a blender until smooth, then measure out 2 cups of the puree and use that instead of the 1/2 fresh pineapple. Let me know how it turns out!

  • Sheryl July 7, 2011 at 12:05 am

    I made this tonight for dessert. Everyone was “wowed” by the refreshing taste and the beautiful pale yellow, creamy texture.

    I used 7 tbsp of sugar as well. I turned off the ice cream maker a little early which helped keep the texture so smooth.

    I’ll definitely be making this again!