Fresh pineapple sorbet is a light, refreshing dessert or afternoon treat. Made with no added sugar, this simple sorbet highlights the pure flavor of ripe pineapple and is easy to prepare at home.
This pineapple sorbet uses just one ingredient: fresh pineapple. No extra sugar or additional fruits are necessary—only the bright, natural sweetness of a perfectly ripe pineapple. The result is a clean, vibrant frozen dessert that’s both satisfying and simple.
I receive a monthly box of fruit and find it’s the best way to get produce at peak ripeness. When a ripe pineapple arrived recently, its aroma inspired several ideas, but the easiest and most delicious choice was a straight pineapple sorbet.
To concentrate the pineapple’s natural sugars and deepen its flavor, I briefly broil the fruit before pureeing. After peeling and cutting the pineapple into even chunks, spread them on a rimmed baking sheet and broil until they begin to caramelize and release their juices. Those juices add flavor and help create a silky texture when blended.
Once broiled, transfer the pineapple and its released juices to a blender and puree until completely smooth. To avoid watering down the flavor with added ice, process the puree in an ice cream maker. A few minutes in the machine yields a light, scoopable sorbet with the pure essence of pineapple. If you don’t have an ice cream maker, freezing the puree in a metal pan and stirring occasionally will also work—though the texture will be slightly different.
This sorbet is perfect for hot days, light desserts, or as a palate cleanser between courses. Because it relies on the fruit alone, its quality depends on choosing a fully ripe pineapple—look for a fragrant aroma, golden color, and slight give when pressed. The broiling step amplifies the sweet, tropical character, but you can skip it if you prefer the fresher, more floral notes of raw pineapple.
Below is the recipe in a clear, easy format so you can make this sorbet at home. It’s a small batch that serves about four, perfect for sharing or enjoying across a few afternoons.
Fresh Pineapple Sorbet Recipe
Ingredients
- 1 medium 1 1/2 pound ripe pineapple, peeled and cubed (about 3 cups)
Instructions
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Place an oven rack in the next-to-highest position and preheat the broiler.
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Arrange pineapple chunks on a rimmed baking sheet. Broil until juices release and edges begin to brown, about 8 minutes.
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Remove the pan from the oven and transfer the pineapple and any released juices to a blender. Start the blender on low, then increase to medium or medium-high and blend until smooth.
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Pour the puree into a 2-quart ice cream maker and process according to the manufacturer’s instructions until the sorbet is thick and scoopable. If you don’t have an ice cream maker, pour the puree into a metal pan with a tight-fitting lid and freeze until solid, about 3 hours, stirring once or twice for a smoother texture.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
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Enjoy!
Robyn xo
