Published:
Dec 10th 2024
by 
Last updated: Dec 22nd 2024
Experience the tropical delight of homemade Pineapple Sorbet, a perfect fusion of caramelized sweetness and creamy smoothness. This dairy-free, vegan-friendly dessert uses broiled pineapples to enhance their natural sweetness, delivering a refreshing treat that's both healthy and indulgent. Whether you're beating the summer heat or looking for a light dessert, this recipe is a guaranteed crowd-pleaser.
Pro Tip This Pineapple Sorbet is:
- Healthy and Refreshing: Made with natural ingredients, it's a guilt-free indulgence.
- Easy to Prepare: Simple steps and minimal equipment make it perfect for any skill level.
- Versatile: A great dessert option for various dietary needs, including vegan and gluten-free diets.
- Caramelize Perfectly: Broil the pineapples just until golden brown to avoid burning.
- Strain Thoroughly: For a silky-smooth texture, ensure all pulp is removed during straining.
- Use Ripe Pineapples: Opt for ripe, sweet pineapples for the best flavor and natural sweetness.
- Serve in chilled dessert glasses with a garnish of fresh mint leaves.
- Pair it with a drizzle of caramel sauce or a sprinkle of toasted coconut for added flair.
- Add a scoop on top of grilled pineapple slices for a tropical dessert experience.
- Substitute agave syrup for maple syrup for a milder sweetness.
- Add a splash of rum for an adult twist.
- Replace mint leaves with basil for a unique flavor profile.
- Short-term: Store in an airtight container in the freezer for up to one week.
- Long-term: Freeze in individual portions to enjoy later. Let sit at room temperature for 5–10 minutes before serving for the best texture.
- Ripe Pineapple: The base of the sorbet, providing natural sweetness and tropical flavor.
- Maple Syrup: Adds a touch of sweetness while keeping it refined-sugar-free.
- Water: Helps blend the pineapple into a smooth mixture.
- Mint Leaves: Enhances the freshness and aroma.
What does egg white do to sorbet?
Egg whites help stabilize and emulsify the sorbet, giving it a thicker and creamier texture.
How do I make my sorbet stay soft?
The easiest way to make sorbet stay soft is to add alcohol. Alcohol does not freeze, so it prevents the sorbet from becoming hard. However, do not add too much alcohol, or the sorbet will have a mushy texture. Add 1–3 tablespoons of alcohol for every quart of sorbet.
What's the difference between sherbet and sorbet?
Both sherbet and sorbet are frozen fruit desserts. However, they are not identical. The major difference is sherbet is made with dairy, and sorbet is made without dairy.
How many calories are in a pineapple sorbet?
There are 106 calories in each serving of pineapple sorbet.
Can I use canned pineapple?
Fresh pineapple is recommended for the best flavor, but canned pineapple in natural juice can be used as a substitute.
How to Make Pineapple Sorbet
Start by broiling fresh pineapple chunks until they are golden brown and caramelized. Blend the broiled pineapple with maple syrup, water, and mint leaves until smooth. Strain the mixture through a fine-mesh strainer to remove any pulp. Chill the strained mixture in the refrigerator, then churn it in an ice cream maker until creamy. Freeze the sorbet until firm and scoop into glasses for serving.
Time & Serves
Ingredients
1 medium Ripe Pineapple, peeled, cut into 1/2-inch chunks (about 3 cups)
3 tablespoons Maple syrup
1/4 cup Water
1/4 cup Mint Leaves
Instructions
Turn your oven to broil. Place the pineapple onto a baking sheet in an even layer.
Broil the pineapples for 2–4 minutes until the pineapples are golden brown. Flip the pineapples over and cook them for another 2–4 minutes until golden brown.
Remove the pineapples from the oven and add them to a blender along with the maple syrup and water and blend until smooth.
Place a fine-mesh strainer over a large bowl and pour the pineapple sorbet into it. Use a spatula to press the pulp through the strainer.
Discard the pulp, cover the pineapple sorbet with plastic wrap and refrigerate it for 4 hours or overnight.
Pour the pineapple sorbet into an ice cream maker and churn it using the manufacturer's instructions.
Place the pineapple sorbet in a freezer-safe airtight container, cover it, and freeze it for 3–4 hours until it is firm.
Scoop the pineapple sorbet into 4 dessert glasses and garnish it with mint.
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