Pineapple Sorbet

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I am always cold, even in the hot summer months. I usually have to fight Josh to turn down the air, but this summer is a little different. Pregnancy has turned my body temperature up to high. I am doing my best to stay cool. I exercise in the morning to avoid the hot summer sun and wear cool clothing. I also have been drinking lots of ice water, eating cold watermelon, and going to the pool when I can. I have also been making a lot of sorbet. Sorbet is the perfect summer dessert. It is easy to make, refreshing, and the flavor options are endless. I recently made Pineapple Sorbet and is one of my new favorite sorbets.

The key ingredient in pineapple sorbet is obviously the pineapple. Make sure you pick the freshest, juiciest pineapple you can find. To peel the pineapple, cut off the top and bottom and then cut away the skin. Cut the pineapple flesh into quarters and remove the core. For this recipe, you need 2 cups fresh pineapple chunks. You can save the rest to make pineapple salsa or another recipe.

In a blender, combine pineapple chunks, sugar, and water. Blend until smooth. Chill the mixture for at least one hour.

Freeze the sorbet in your ice cream maker. We’ve had a few questions about what ice cream maker we use so I will answer everyone now. We have the Cuisinart Supreme Ice Cream Maker. It has a built-in compressor-freezer, so there’s no bowl to pre-freeze. It makes ice cream and sorbet making a breeze!

The pineapple sorbet is very smooth and creamy. It almost has the texture of ice cream. I can’t believe there is no milk, cream, or eggs in this recipe. If you like soft sorbet, eat it immediately after churning. If you prefer firm sorbet, put it in the freezer for a few hours and then serve.

If you are looking for a refreshing summer sorbet, try this Pineapple Sorbet recipe. I love cooling down with a scoop of Pineapple Sorbet. It hits the spot every time.

Pineapple Sorbet

5 from 3 votes
Prep Time
10 minutes
3 cups of sorbet


  • 1/2 pineapple peeled and cored (2 cups pineapple chunks)
  • 8 tablespoons granulated sugar
  • 1/2 Cup water


  1. Cut the pineapple into chunks and puree in a blender with granulated sugar and water. Mix until smooth.
  2. Chill the pineapple mixture in the refrigerator for at least one hour. Freeze in your ice cream maker according to the manufacturer's instructions.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Ahh, that looks so refreshing. I like sorbet better than ice cream when it is nice and creamy like that. I was pregnant through the winter months and I loved not feeling cold!

  2. LOOKS yummy. I have peach in my freezer now ….. the peaches are in season here in NC and so so sweet with a little almond / honey cake, that will make the prego belly very happy!!!

  3. This sounds delicious and super easy! Could you substitute coconut milk for the water? I’m not sure about the consistency of coconut milk or how it does freezing, I thought it might be a great flavor combo, though! Thanks 🙂

  4. Tremendous, thank you…. we threw in a kiwi and a dash of lime juice for that little something extra!
    -M & D

  5. I made this last night and it was everything you promised! I can’t believe how light and fluffy it is without any dairy or milk. I posted about it on my blog at veggievinyasa. Thanks for an awesome recipe and I can’t wait to try the strawberry basil version next.

  6. Tried it the other night– everyone raved. I’ve been making a lot of sorbets and gelatos lately since returning from Italy where I ate “sorbetto” every day! I learned that they do not freeze it at as low a temp as we do. I figured that explained why ours is rock-solid after a while in the freezer compartment. My own solution to this has been to add a liqueur to the mix– triple sec to orange, limoncello to lemon, etc. The alcohol seems to keep it from freezing solid. Works for me!

  7. Is there no way of making this without an ice cream maker?  What does the ice cream maker do that just putting it in the freezer wouldn’t?  Thanks, the recipe sounds delicious!

  8. Do you have to have an ice cream maker for this recipe? Could you simply freeze the mixture in a container in the freezer?

  9. 5 stars
    I’ve made the Pineapple sorbet several times and it’s delicious as well as feeling a little virtuous!
    So easy & nutritious (sugar may be less so but you have to have some indulgences).
    It really does taste creamy and looks it too

  10. Forgot to say – I haven’t got an ice cream maker and it still works superbly – just give it another churn with stick mixer and it turns the lovely creamy texture 

  11. 5 stars
    This is so yummy and refreshing. I’ve made it twice now. Second time instead of water I used pineapple juice and less sugar and it turned out great! 

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