With this deliciously smooth and creamy pineapple sorbet, you have no worries on a sunny day – And guess what! You’ll never believe how easy it is to make!


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

How to Make It

  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.
  3. 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.

Watch this video tutorial from Jennifer Mac for more details.

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