Fresh Pineapple Sorbet (No Churn)
This no churn Fresh Pineapple Sorbet is an easy-to-make dessert that is full of natural sweetness and bursting with flavor. Now that the weather is warming up, this dessert recipe is a healthier way to treat yourself to something special on a hot day. With just three simple ingredients, this dairy-free frozen treat can easily be made ahead of time and ready to serve as a refreshing dessert, or palate cleanser between courses.
To learn how to make this non-dairy dessert recipe, see the printable recipe card below, or take a look at the recipe video. Want a more detailed explanation of this recipe? See the Step by Step Instructions below. To learn about some of the health benefits of pineapple, visit my Blog Comments & Tips below.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
FRESH PINEAPPLE SORBET (No Churn)
Ingredients
Instructions
- Cut pineapple into 1 inch pieces, and add to a gallon size Ziploc freezer bag. Spread out in a single layer in the bag, and freeze flat overnight. Use the pineapple core to make the Pineapple Simple Syrup, and refrigerate overnight.
- The next day, add frozen pineapple to a large food processor (11 cup). Then add Pineapple Simple Syrup, lemon juice, water, and sea salt. Pulse 10 times, then process until smooth (about 30 seconds).
- Transfer to an 8 cup freezer safe airtight container, and smooth into an even layer. Freeze overnight. Remove from the freezer about 15 minutes prior to serving (leave lid on while bringing to room temp), scoop, and enjoy!
Notes
- For the best flavor, use a fresh organic ripe pineapple (do not use store bought frozen pineapple). My Pineapple Simple Syrup adds a brighter pineapple flavor to this sorbet than plain simple syrup. Instead of discarding the core when you are cutting the fresh pineapple, use it to make this Pineapple Simple Syrup recipe the day before.
- For soft-serve texture, freeze a minimum 3 hours, then serve immediately (do not let rest at room temperature).
- Serving Tip: For easy scooping, dip ice cream scoop in hot water in between each scoop.
- Make ahead recipe!
- Makes 8 servings (6 larger servings).
Nutrition Facts
Calories
143.54Fat (grams)
0.18 gSat. Fat (grams)
0.01 gCarbs (grams)
38.08 gFiber (grams)
1.41 gNet carbs
36.67 gSugar (grams)
34.74 gProtein (grams)
0.6 gSodium (milligrams)
34.55 mgCholesterol (grams)
0 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: Even though it’s not shown in the photo, I used fresh cut pineapple.
STEP 1a
Cut 1 fresh organic ripe pineapple into 1 inch pieces, and add to a gallon size Ziploc freezer bag. Spread out in a single layer in the bag, and freeze flat overnight.
Note: For the best flavor, use a fresh organic pineapple (do not use store bought frozen pineapple).
STEP 1b
Use the pineapple core to make the Pineapple Simple Syrup (see Note below), and refrigerate overnight.
Note: My Pineapple Simple Syrup adds a brighter pineapple flavor to this sorbet than plain simple syrup. Instead of discarding the core when you are cutting the fresh pineapple, use it to make this Pineapple Simple Syrup recipe the day before.
STEP 2
The next day, add 4 cups of frozen pineapple to a large food processor (11 cup). Then add 1 cup Pineapple Simple Syrup , 1 tablespoon fresh lemon juice, ½ cup cold filtered water, and 1 scant pinch sea salt. Pulse 10 times, then process until smooth (about 30 seconds).
STEP 3
Transfer to an 8 cup freezer safe airtight container, and smooth into an even layer. Freeze overnight.
Note: For soft-serve texture, freeze a minimum 3 hours, then serve immediately (do not let rest at room temperature).
SERVING
Remove from the freezer about 15 minutes prior to serving (leave lid on while bringing to room temp), scoop, and enjoy!
Note: Depending on your climate, it may take less time (or more) to come to room temperature. For easy scooping, dip ice cream scoop in hot water in between each scoop.
VIDEO
How to Make this Fresh Pineapple Sorbet!
Blog Comments & Tips
Bursting with fresh fruit flavor!
This no churn Fresh Pineapple Sorbet recipe uses only 3 ingredients, and is bursting with flavor. Whether you enjoy it as a refreshing summer dessert or as a palate cleanser between courses, this pineapple sorbet will astonish you with its bright, fresh fruit flavor. And, if you don’t have an ice cream maker, no worries…you don’t need one to make this easy recipe!
When you want to eat healthy and still want a sweet treat, sorbet is always a great choice. This low-calorie, dairy-free, and 100% naturally delicious, and will satisfy your sweet tooth. Speaking of healthy…
Did you know that fresh pineapple is packed with nutrients, antioxidants, and enzymes that can protect against inflammation and disease?
This tropical fruit is full of vitamin C, manganese, and enzymes that also help aid digestion. I’ve even found that eating pineapple after a hard workout helps with my muscle recovery!
How do you ensure the best results from this recipe?
My 5 tips to making a great Fresh Pineapple Sorbet:
Use fresh organic pineapple. For intensity of flavor, fresh pineapple is definitely best in this case. Store bought frozen pineapple is great for smoothies, but when you are using only three ingredients, fresh pineapple is the only way to go! Fresh is also much sweeter than store bought frozen, and that burst of flavor will come through.
Very little goes to waste in this recipe. Prep your pineapple and make your simple syrup ahead of time. The day before, cut up your pineapple and freeze it, then use the pineapple core to make your Pineapple Simple Syrup.
Use an airtight container that is freezer safe (I like this 8 cup freezer safe airtight container). You can also use a 6 or 7 cup freezer safe container, but you should leave enough room for it to expand in the freezer.
I find it best to freeze the sorbet overnight. Then remove the container from the freezer, and let it sit covered at room temperature for about 15 minutes (depending on climate) to allow it to soften and become scoopable.
When ready to serve, dip your ice cream scoop into hot water in between each scoop. This will help it glide easily.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to cut your pineapple the day before and freeze it overnight. You should also use the pineapple core to make your simple syrup!
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