This tropical pineapple sorbet is a creamy, no-churn frozen treat made with fresh pineapple, sugar, and lime juice. Naturally smooth and melt-in-your-mouth, it’s perfect for hot days or dessert parties. Churned for a light, airy texture without dairy or artificial additives.
4 cups fresh pineapple, chopped
1/2 cup granulated sugar (coconut sugar substitute for darker flavor)
2 tablespoons water (adjust as needed)
2 teaspoons fresh lime juice (or lemon juice)
1/4 teaspoon sea salt (adjust to taste)
Blend pineapple chunks, sugar, water, lime juice, and salt in a blender until smooth
Chill in an airtight container in the refrigerator for 1 to 2 hours until thickened and cold
Pour into an ice cream maker and churn according to manufacturer’s instructions for 7 to 10 minutes (or stir ice crystals manually in a shallow dish every 20 minutes for the first hour when using a free-freeze method)
Transfer to a freezer-safe container and freeze for 12 to 24 hours until firm
Allow the sorbet to soften for 5 to 7 minutes before scooping for ideal consistency
Use overripe pineapple (even slightly bruised) for enhanced sweetness
Chill the mixture at least 1 hour to activate bromelain enzyme naturally
Store in an airtight container in the freezer for up to 2 weeks