Pineapple Sorbet

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!

Yield: 9 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 30g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 3mg

Ingredients

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

Preparation

  1. 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.
  2. 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.
Note:

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.

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