pineapple sorbet

If you are needing an easy refreshing cold treat or dessert this 2 Ingredient Pineapple Sorbet will be perfect. With one some pineapple and a bit of sugar, you can whip this one up in no time at all. Perfect on a hot summer day!

Pineapple Sorbet

Pineapple

Sugar

Peel, core and cut pineapple in chunks.

Place in zippered bag and freeze for several hours.

Place in blender or food processor and add sugar.

Pulse until blended.

Serve.

This refreshing light pineapple sorbet is embarrassingly easy to make with only 3 ingredients: pineapple, a little bit of sugar and water (or canned pineapple juice). You can save yourself the hassle of peeling a fresh pineapple, simply using canned pineapple (as I did!). 

Easy pineapple sorbet

water pineapple juice

Tbsp unrefined cane sugar (or white sugar

Peel, core and cut pineapple in chunks if you use fresh pineapple or drain well 1 can (15 oz) of pineapple chunks, reserving the canned juice.

Place pineapple chunks in a zippered bag and freeze overnight or for at least 4 hours.

Place the frozen pineapple in a food processor or in a blender, add sugar and juice or water. &nbsp;If you use fresh pineapple and if it turns out to be not as sweet as you expected, add 2 Tbsp of sugar rather than 1.&nbsp;

Blend until smooth, but not liquified. If you like a soft sorbet, serve immediately, but If you like a firmer sorbet, chill the pineapple mixture in the refrigerator for at least one hour. Enjoy!

Creamy pineapple sorbet that’s naturally sweetened, vegan, and the ultimate dupe for Disneyland’s Dole Whip. Just 3 ingredients and 5 minutes required!

5-Minute Pineapple Sorbet (Dole Whip Dupe!)

frozen pineapple* ((a 10-oz bag yields ~2 cups))

coconut cream

coconut water

agave syrup ((optional))

Place all ingredients in a food processor and pulse until the pineapple is broken down into smaller pieces. Continue to pulse until the food processor begins to run smoothly, scraping down the sides as needed. Once there are very few pineapple pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible.

Enjoy immediately for best texture! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks, but is best when fresh.

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.

(2 pounds) fresh pineapple, peeled and chopped

sugar

lime juice

kosher salt

Place the pineapple in a food processor or high-powered blender and puree. Add the sugar, lime juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)

Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

Light as a feather and delicious to boot, these low calorie desserts under 100 calories are the perfect sweet treats to incorporate into your diet!

15 Low Calorie Desserts Under 100 Calories

pineapple

mint, fresh

Drain the tin or chop up the real pineapple and put in bowl in freezer (it should take around 2 hours to freeze). Save a few chunks or a ring for garnish.

When it’s frozen use a hand blender or food processor to blend, along with mint (also keep a few mint leaves aside).

If you're using fresh pineapple then I suggest blending first and freezing after, it seems to work better.

When nicely mixed, place in bowls and garnish each with the remaining chunks and leaves.

Serve immediately or put back in freezer until needed.

You can modify this recipe in dozens of ways. If you like your dessert sweeter, add a little of your favorite sweetener. If you like it creamier, try adding a couple of tablespoons of non-dairy milk or coconut milk (great flavor!) Or substitute half of the pineapple with frozen mangos, bananas, peaches, or berries. Get as creative as you want!

Ridiculously Easy Pineapple Sorbet

A few hours (or days) beforehand, open the can of pineapple and pour it, juice and all, into a freezer-safe container; a large, flat one works best. When it’s frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you’ll have to do this in more than one batch.)

Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later.

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