Pineapple Sorbet

Pineapple Sorbet Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Cool down on a hot summer night with this deliciously smooth and creamy pineapple sorbet - you'll never believe how easy it is to make!


9 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 116
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.2 g
Carbohydrate 30 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 3 mg


1 small pineapple, peeled and cored
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons sugar
Mint sprigs (optional)


Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.


If you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.

April 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note