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pineapple sorbet in a wood bowl on a medium pink plate on a tan placemat

Pineapple Sorbet

Light and refreshing pineapple sorbet made with fresh pineapple, a simple syrup, and fresh lemon juice. Perfect for summer nights or create a sorbet course for a fancy meal.
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Prep Time 3 hours 20 minutes
Freeze Time 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Simple Syrup
  • 1 C water
  • 1 C granulated sugar
Pineapple Sorbet
  • 2 C fresh pineapple, blended very well
  • 3/4 C simple syrup
  • 1 1/2 TBSP fresh lemon juice

Equipment

  • 1 electric ice cream maker
  • 1 blender
  • 1 medium bowl
  • 1 small sauce pan
  • spoons, measuring cups, knife, cutting board, etc

Method
 

Simple Syrup Instructions:
  1. In a small sauce pan, pour one cup water and one cup granulated sugar. Stir well. Turn on medium heat and bring to a boil. Boil just enough to make sure all the sugar has completely dissolved. Set aside and let cool to room temperature. (Store extra in a glass jar in the refrigerator)
Pineapple Sorbet Instructions:
  1. Cut up fresh pineapple by cutting off the outer skin and coring the middle. Cut the rest into small chunks.
  2. Blend about 3/4ths of the cut up pineapple chunks on low speed until smooth and frothy. Pour into a medium sized bowl.
  3. Add 3/4 C of simply syrup and lemon juice to the blended pineapple. Stir to incorporate. Pour into ice cream maker and follow your maker's directions for sorbet. For mine, it is ready in about 30 minutes.
  4. Remove sorbet from ice cream maker into a freezer safe container. Place in freezer for 2-3 hours before serving.