This TWO ingredient Pineapple Sorbet is light, refreshing, and perfect for a hot summer day! It's a naturally dairy-free recipe and there is no added sugar. Plus, you can make it right in a food processor or blender! (No ice cream maker required!)
1 Food Processor You can also use a high-speed blender.
Ingredients
2CupsFresh Pineapple
½Cup Water
Instructions
Start by adding the fresh pineapple pieces to a parchment paper lined baking sheet. Freeze for 3-4 hours.
Next, put the frozen pineapple and water into a food processor or high speed blender. Blend together until smooth and creamy. Add more water as needed!
Notes
Expert Tips
For easy blending, let the frozen pineapple sit out on the kitchen counter for 5-10 minutes to defrost a bit.
Add more water if you're having trouble blending the frozen pineapple.
Don't forget to scrape down the edges with a spatula while the sorbet is blending.
For best results, cut and freeze fresh pineapple instead of using store bought frozen pineapple.
If you don't have a food processor, you can also use a heavy-duty blender like a Vitamix. Both will achieve the right consistency.
To prevent stickingand make cleanup easier, place pineapple on a parchment paper lined baking tray.
For a firmer sorbet, scoop the pineapple from the food processor or blender into cups and freeze for about 15 minutes before serving.
How To Store Leftovers
Leftover sorbet should be stored in an airtight container in the freezer. Make sure you use a freezer-safe container!When it comes out of the freezer, you will need to let it defrost on the kitchen counter for a few minutes before trying to scoop it out. Or you can add it back into the blender to make it smooth and creamy again!