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Pineapple Lime Sorbet Recipe

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3.9 from 12 reviews

This refreshing Pineapple Sorbet recipe offers a sweet and tangy frozen treat perfect for warm days. Made with ripe pineapple, fresh lime juice, and a simple syrup base, this sorbet is creamy, vibrant, and easy to prepare using a blender and ice cream maker. It provides a delightful dairy-free dessert that is naturally flavorful and light.

Ingredients

For the Simple Syrup

  • ½ cup sugar
  • ½ cup water

For the Sorbet

  • 1 ripe pineapple (2-3 pounds)
  • 1 lime, juiced

Instructions

  1. Make the Simple Syrup: In a small saucepan, combine ½ cup sugar and ½ cup water. Heat over medium heat until the mixture comes to a boil, stirring constantly until the sugar dissolves completely. Remove from heat and let it cool to room temperature.
  2. Prepare the Pineapple: Trim the top and bottom off the pineapple. Remove the prickly skin carefully, then slice the pineapple into quarters lengthwise. Remove and discard the core from each quarter. Cut the pineapple flesh into chunks.
  3. Blend the Sorbet Base: Transfer the pineapple chunks into a heavy-duty blender or food processor. Add the cooled simple syrup and freshly squeezed lime juice. Blend until the mixture is completely smooth and uniform in texture.
  4. Chill the Mixture: Pour the blended pineapple mixture into a bowl and refrigerate for about 2 hours or until well chilled. This helps the sorbet to churn properly and develop the best texture.
  5. Churn the Sorbet: Pour the chilled pineapple mixture into your ice cream maker. Follow the manufacturer’s instructions; for example, using a Cuisinart machine takes about 20-25 minutes to reach a soft sorbet consistency.
  6. Freeze for Firmer Texture: The sorbet will be soft and ready to eat after churning. For a firmer texture, transfer the sorbet into a freezer-safe container and freeze for at least 2 hours before serving.

Notes

  • Use a ripe pineapple for the sweetest and most flavorful sorbet.
  • If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals.
  • The lime juice not only adds brightness but also helps prevent the pineapple from browning.
  • This sorbet is dairy-free and perfect as a refreshing vegan dessert.
  • Store leftover sorbet in an airtight container in the freezer for up to one week.

Find it online: https://recipefeastful.com/pineapple-lime-sorbet-recipe/