Pineapple Sorbet

Tips and Variations:

• Simple Syrup: I use simple syrup to add extra sweetness to the pineapple sorbet and to help the sorbet freeze. The sugar can always be reduced if you’d prefer less refined sugar in the recipe.
• Pineapple: Fresh pineapple works best for this recipe, but canned pineapple can be used in a pinch. You’ll need about 4 cups of pineapple chunks well drained.
• Add-Ins: Fresh basil, lime juice, lime zest, lemon juice, shredded coconut, fresh strawberries, coconut milk, pineapple juice, or coconut cream would all be great add-in options for this recipe.
• Thaw: Due to the water in the simple syrup, the pineapple sorbet freezes solid. It’s best to let it set out for about 10 minutes before trying to scoop it and serve.
• Make It Sugar-Free!: If you wanted to go completely refined sugar-free, you could leave out the simple syrup. I’d recommend adding some extra flavor like lime zest, lime juice, shredded coconut, pineapple juice, or a combination of add-ins. You’ll need a bit of liquid to help blend down the pineapple, so something like lime juice, coconut milk, or coconut water is great for that.

Storage Recommendations:

Room Temperature: We do not recommend storing pineapple sorbet at room temperature for obvious reasons. However, it is best to let the sorbet set out at room temperature for about 10 minutes before scooping and serving.

Refrigerator: This recipe should not be stored in the refrigerator.

Freezer: Pineapple sorbet is best stored in the freezer for up to 2 months.

Is it necessary to use a high-speed blender when making this recipe? 

No, it is not necessary to use a high-speed blender when making this Pineapple Sorbet recipe. You can process the ingredients with a blender or food processor.

Can you use canned pineapple instead of fresh pineapple for pineapple sorbet?

Yes, you can use canned pineapple instead of fresh pineapple for pineapple sorbet. However, it’s important to note that the taste and texture may be slightly different than if you were to use fresh pineapple. 

Canned pineapple tends to be sweeter and less tart than its fresh counterpart, so you may want to adjust the sugar or other sweetener in your recipe accordingly. 

Additionally, the texture may not be as smooth as with freshly-cut fruit. But overall, using canned pineapple is still a great option for making homemade sorbet!

Are there any other flavors that can be added to homemade pineapple sorbet?

Yes! You can add a variety of flavors to your homemade pineapple sorbet. For example, you can incorporate coconut, mango, lemon, lime, or strawberry for an added twist. 

You could also add some spices such as nutmeg or ginger for more depth to the flavor profile. A dash of vanilla extract can also enhance the aroma and taste. 

What kind of container is best for storing homemade ice creams and /or fruit sorbets?

The best container for storing homemade ice creams and sorbet recipes is a non-reactive, freezer-safe container. 

Non-reactive containers such as silicone or stainless steel are great for avoiding cross-contamination between flavors and preventing the absorption of odors from other foods stored in the freezer. 

Freezer-safe containers will help keep your treats chilled at an even temperature without getting too hard or developing ice crystals, making them perfect for enjoying all your homemade treats!

What can you use in place of granulated sugar?

Instead of granulated sugar, you can use alternative sweeteners like honey, maple syrup, agave nectar, coconut sugar, or stevia to sweeten pineapple sorbet. 

You may need to adjust the amount used depending on your desired sweetness level as these are all sweeter than granulated sugar.

Other Dessert Recipes You May Love:

• Homemade Ice Cream Sandwiches
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• Coffee Ice Cream
• Raspberry Sorbet
• Cherry Vanilla Ice Cream
• Pineapple Popsicles

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