Vanilla Bean Sorbet with Pineapple Topping

Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

On its own, this sorbet is sweet, but the spicy tartness of the pineapple topping is the perfect foil. A touch of corn syrup in the sorbet keeps it from freezing solid and allows for easy scooping.

Yield: 8 servings (serving size: about 2/3 cup sorbet and about 3 tablespoons topping)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.1g
  • Carbohydrate: 39.7g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 13mg
  • Calcium: 3mg


  • Sorbet:
  • 4 cups water
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 (1/2-inch) piece vanilla bean, split lengthwise
  • 1 tablespoon fresh lemon juice
  • Topping:
  • 1/2 cup dark rum
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 (1-inch) slice peeled fresh ginger, halved
  • 1 1/2 cups diced pineapple


  1. To prepare sorbet, combine 4 cups water, 1 cup sugar, and light corn syrup in a medium saucepan; bring to a boil over high heat. Cook 2 minutes or until sugar dissolves, stirring frequently. Scrape seeds from vanilla bean into a medium bowl. Add vanilla bean and fresh lemon juice. Pour hot sugar mixture over vanilla mixture; stir well with a whisk. Cover and chill completely. Remove and discard vanilla bean. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 4 hours or until firm.
  2. To prepare topping, combine dark rum, water, sugar, and ginger in a small saucepan. Bring to a boil; cook 2 minutes. Remove from heat; cool to room temperature. Remove and discard ginger. Pour rum mixture over pineapple; chill 1 hour.
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