This post may contain affiliate links. Please read my disclosure policy for more details.
A refreshing, light, and super easy pineapple sorbet, anyone? This is the easiest recipe ever, embarrassingly easy, and has only 3 ingredients: pineapple, a little bit of sugar and water.
But wait, there’s more!
It tastes delicious, it costs less than $1 per portion and it’s no dairy, vegan, easy, low calories, and low fat.
And if you prefer to save yourself the hassle of peeling a fresh pineapple, or if you don’t find a good bargain at your supermarket, go for canned pineapple.
Canned pineapple works just fine in this recipe, ready in seconds and you can use the canned juice as well.
There’s also an added bonus: no ice cream maker needed, but only a blender or a food processor.
WHAT INGREDIENTS YOU NEED
- Fresh or unsweetened canned pineapple
- Sugar
- Water or pineapple juice
HOW TO MAKE IT
It couldn’t be easier…
- Freeze the pineapple chunks overnight or for at least 4 hours
- Place frozen pineapple, water, and sugar into a powerful food processor (mine is 12 cups, perfect size for a family of 4!).
- Blend frozen pineapple, sugar and water (or pineapple juice)
- Serve immediately and enjoy
RECIPE NOTES & QUESTIONS
Making homemade pineapple sorbet is a great way to save money, but savor fresh, delicious and healthy desserts ready in no time, perfect to impress your friends or your kids.
Bonus? This refreshing, healthy and budget-friendly pineapple sorbet is ready in less than 5 minutes!
FRESH OR CANNED PINEAPPLE?
The calories, carbs, and sugar in canned pineapple are a bit higher than in fresh pineapple because the canned fruit is typically packed in fruit juice. One cup of fresh pineapple chunks has 82 calories while one cup of drained, canned pineapple chunks has 109 calories.
However, the canning does not deteriorate the nutritional composition of pineapple except vitamin C, all the components of canned pineapple are almost similar.
If you go for canned pineapple, choose only unsweetened pineapple chunks or pineapple chunks canned in 100-percent fruit juice, healthier than the heavy syrup options, loaded with sugar and calories.
HOW TO CHOOSE A PINEAPPLE?
Choose a sweet and ripe pineapple paying attention to three elements: color, feel, and smell.
As a general rule, you want a pineapple that is golden-yellow from top to bottom and when you squeeze it, it has to feel slightly soft. Once color and feel are ok, smell the bottom. If the bottom smells sweet and fruity, that’s the one.
FRESH OR CANNED PINEAPPLE FOR THIS SORBET?
I did a little research (have a look above) and I discovered that canned pineapple is slightly higher in sugar and calories and lower in vitamin C than its fresh counterpart.
I love fresh and sweet pineapple and I usually make my fruit salad and sorbet only using fresh fruit. However, I tried to make this sorbet with canned pineapple a few times and it turned out to be delicious.
It’s easy, totally fuss-free, and perfect when you feel lazy and want sorbet only for two. Choose only good and unsweetened pineapple chunks or pineapple chunks canned in 100-percent fruit juice.
SUGAR
This pineapple sorbet is naturally sweet and adding only a tiny amount of sugar makes it delicious and delicate, not oversweet.
I used a little amount of unrefined cane sugar, less processed than white sugar, but feel free to add a bit more if you’ve got a sweet tooth ; )
If you love healthy fruit desserts you might have a look at these easy recipes:
- Healthy apple cake
- 2-ingredient banana chocolate ice cream
- Easy apricot clafoutis
- Strawberry bread
- Blueberry muffins
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Easy pineapple sorbet
Ingredients
- 1 1/2 cup fresh or 1 can (15 oz)unsweetened pineapple chunks
- 1/4 cup water or unsweetened pineapple juice
- 1 Tbsp unrefined cane sugar (or white sugar or honey)
Instructions
- Peel, core and cut pineapple in chunks if you use fresh pineapple or drain well 1 can (15 oz) of pineapple chunks, reserving the canned juice.
- Place pineapple chunks in a zippered bag and freeze overnight or for at least 4 hours.
- Place the frozen pineapple in a food processor or in a blender, add sugar and juice or water. If you use fresh pineapple and if it turns out to be not as sweet as you expected, add 2 Tbsp of sugar rather than 1.
- Blend until smooth, but not liquified. If you like a soft sorbet, serve immediately, but If you like a firmer sorbet, chill the pineapple mixture in the refrigerator for at least one hour. Enjoy!
Hannah
Very delicious! I have made this twice for my family of nine, and they all loved it! I highly suggest using a fresh pineapple, though. It gives the sorbet a fresher taste and better flavor. I also used a blender instead of a food processor, and the end product was a very nice ice cream-like texture. This recipe is definitely a keeper!
Katia
I’m so happy to hear that, Hannah! Glad your whole family loved it and thanks so much for sharing your feedback.
Cheers x
elizabeth
disagree, to bland and disgusting. Would not recomend.
Katia
I just wonder how a frozen mixture of pineapple, juice and sugar can be so disgusting. What can possibly go wrong with such ingredients???? Sorry it didn’t work out for you, but there is no need to use the word disgusting here.
Michelle
Is the sugar necessary if i used canned pineapples soaked in syrup?
Katia
Hi Michelle,
no, it’s not necessary at all. To make sure, taste a bit of your pineapple and juice, if they’re sweet than your sorbet will be sweet too.
You might also use the syrup instead of the water, that will add more sweetness. x
Margo
Do we have to use a food processor or is a blender fine?
Katia
Hi Margo, a heavy-duty blender would do the trick, but don’t blend the pineapple chunks when they’re rock solid. Substitute juice with warm water and process until smooth, stopping to scrape the sides several times. You might end up with a runny sorbet, it can be enjoyed straight away or you can transfer the mixture to a freezer-safe container and freeze for 2-3 hours before serving x
Hailey
We loved it, it was a hit, thanks so much for the recipe!
Katia
Thanks so much for your comment, Hailey! x
Jane
I substituted orange juice for the water. So yummy!
Katia
I’m so glad you liked it, Jane! Orange juice is a delicious substitution, thanks so much for the idea and for your comment x
manjiri
Why to freeze pineapple
Katia
Sorbet is a frozen dessert. If you don’t use frozen pineapple, you’ll make a smoothie, not a sorbet.
Janelle
This was the perfect sorbet for our Sunday lunch, refreshing and so easy! Thanks
Katia
Hi Janelle, I’m glad you enjoyed it, thanks for your feedback! x