This Creamy Pineapple Sorbet is a refreshing, naturally sweet dessert that’s perfect for hot summer days.
Made with just fresh pineapple, a touch of honey, and low-fat half-and-half, it’s light, fiber-rich, and low in saturated fat.
Its creamy texture feels indulgent, yet it’s quick and simple to prepare, making it a healthy, satisfying treat that’s ideal for everyday enjoyment or easy meal prep.
Creamy Pineapple Sorbet
Equipment
- 1 blender (high-speed or standard)
- 1 Fine-mesh sieve
- 1 large mixing bowl
- 1 freezer-safe dish
- 1 – Spatula or spoon
Ingredients
- 1 whole pineapple peeled, cored, and cut into large chunks
- 1 tablespoon honey or maple syrup for vegan option
- ¼ cup fat-free half-and-half or plant-based alternative for dairy-free
Instructions
- Prepare the Pineapple: Start by peeling and coring the whole pineapple. Remove all the eyes and hard core so that only the sweet, juicy flesh remains. Cut the pineapple into large chunks, about 1–2 inches each. Large pieces help the blender work more efficiently, ensuring a smoother final texture. Place the chunks in a clean cutting board or bowl while you prepare the other ingredients.
- Blend the Pineapple to Purée: Transfer the pineapple chunks into a high-speed blender or food processor. Blend on high until the pineapple turns into a smooth, vibrant yellow purée. Pause occasionally to scrape down the sides with a spatula, making sure no chunks remain. This process ensures your sorbet will be silky and free of any fibrous bits.
- Add Sweetener and Cream: Measure 1 tablespoon of honey and ¼ cup of fat-free half-and-half. Pour both into the blender with the pineapple purée. Blend again on medium speed until everything is thoroughly combined. The honey adds natural sweetness, while the half-and-half contributes creaminess without making the sorbet overly heavy. Taste the mixture and adjust sweetness if needed—remember, flavors intensify slightly after freezing.
- Strain for Extra Smoothness: Set up a fine mesh sieve over a large mixing bowl. Pour the pineapple mixture into the sieve and use a spatula or spoon to gently press the purée through. This step removes any remaining fibers or pulp, giving your sorbet an ultra-smooth, creamy consistency. Discard the solids or use them in smoothies or fruit salads for zero waste.
- Initial Freezing Step: Transfer the strained pineapple mixture into a freezer-safe bowl. Place it in the freezer for about 30 minutes, then stir it thoroughly. This helps prevent ice crystals from forming and starts the process of creating a soft, scoopable texture.
- Final Freeze for Firmness: After the initial 30 minutes, stir the mixture again to ensure even freezing. Cover the bowl with a lid or plastic wrap and return it to the freezer. Allow the sorbet to freeze for 1 to 2 hours until it reaches a firm, yet scoopable consistency. For best results, stir the mixture every 30 minutes if possible to maintain a smooth texture.
- Optional Ice Cream Maker Method: If using an ice cream maker, follow the manufacturer’s instructions to freeze the pineapple mixture. Usually, the mixture will need 20–30 minutes of churning until it reaches a soft-serve consistency.Immediately transfer it to a freezer-safe dish and freeze for 1–2 hours to set fully. This method produces an even creamier texture.
- Serve and Enjoy: Once the sorbet is firm, scoop it into bowls or dessert cups. You can garnish with fresh pineapple chunks, mint leaves, or a drizzle of honey for added flavor and presentation. Serve immediately for a refreshing, creamy tropical treat that’s naturally sweet, low in saturated fat, and perfect for cooling down on hot days.
- Tips for Perfect Sorbet: Always use ripe, sweet pineapple for the best flavor. Ensure the blender is powerful enough to create a smooth purée. Straining is optional but highly recommended for ultra-creamy sorbet.Do not overfreeze—sorbet can become too hard and icy if left too long without stirring.
Notes
- Use ripe, fresh pineapple for maximum natural sweetness and flavor.
- For a dairy-free version, replace half-and-half with coconut cream or plant-based cream.
- Honey adds natural sweetness and helps create a smoother, creamier texture.
- Serve slightly before fully firm for a softer, scoopable consistency.
- Stir the sorbet once during freezing to prevent ice crystals and ensure smoothness.
- Straining the pineapple mixture is optional but recommended for an ultra-creamy finish.
Chef’s Secrets For Perfect Sorbet
To achieve a truly smooth and luxurious sorbet, always start with ripe pineapple—the sweeter, the better.
Blending in stages can help achieve a creamier texture; first purée the pineapple, then gradually add honey and cream while blending at medium speed.
Straining the mixture through a fine mesh sieve may seem optional, but it’s a game-changer, removing any fibrous bits and leaving a silky finish.
For extra flavor depth, you can add a teaspoon of freshly squeezed lime juice or a small pinch of salt; these subtle touches brighten the tropical notes without overwhelming the natural sweetness.
Serving Suggestions To Impress Guests
This pineapple sorbet shines best when served chilled in elegant dessert dishes.
Garnish with a sprig of fresh mint, a few small pineapple cubes, or a light drizzle of honey for visual appeal.
It pairs wonderfully with tropical fruits like mango or passion fruit, or even alongside a crisp, buttery cookie for texture contrast.
For a refreshing summer treat, serve the sorbet in hollowed-out pineapple shells—perfect for parties or a fun family presentation.
A small scoop alongside grilled meats or seafood can also create a surprisingly delightful contrast of flavors.
Storage Tips For Long-Term Enjoyment
Store the sorbet in an airtight container in the freezer to maintain its creamy texture and prevent ice crystals from forming.
If the sorbet becomes too firm, allow it to sit at room temperature for 5–10 minutes and stir gently before serving to soften.
Avoid repeated thawing and refreezing, as this can impact the texture. For best results, consume within one week of preparation.
You can also freeze individual portions in small jars for easy single servings or for packing into lunchboxes as a refreshing treat.
Frequently Asked Questions
1. Can I make this sorbet dairy-free?
Absolutely! Replace the fat-free half-and-half with coconut cream, almond milk, or any plant-based cream.
The sorbet will remain creamy, though coconut cream adds a subtle tropical flavor.
2. How do I prevent ice crystals from forming?
Stirring the sorbet once during freezing or using an ice cream maker ensures smooth texture.
Straining the pineapple mixture before freezing also eliminates fibrous particles that can create icy spots.
3. Can I use canned pineapple instead of fresh?
While fresh pineapple provides optimal flavor and sweetness, well-drained canned pineapple can work in a pinch.
Just be sure to choose fruit packed in juice, not syrup, to avoid excess sugar.
4. How long does the sorbet last in the freezer?
For the best flavor and texture, consume within one week.
Keep it in an airtight container to prevent freezer burn and avoid repeated thawing and refreezing.
5. Can I adjust the sweetness?
Yes! Depending on the ripeness of your pineapple, you can reduce or increase the honey.
Remember that sweetness intensifies slightly after freezing, so slightly under-sweetening while mixing is often ideal.
