3-Ingredient Pineapple Sorbet
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This super-easy pineapple sorbet uses only 3 ingredients and is ready in 5 minutes! It’s the perfect no-bake dessert for your summer: quick to make, light, and refreshing.
Published in July 2020/Updated in May 2025
There’s something special about pineapples. They’re the ultimate summer superfood, packed with vitamins and a sweet and refreshing flavor that reminds me of summer and tropical vacations.
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Since we’ve been enjoying amazing sunny days here in London, I’d like to share this easy summer dessert recipe again, in case you missed it.
It’s a pineapple sorbet that is truly a summer delight. A healthy, budget-friendly treat that is dairy-free, vegan, low-fat, and sure to please everyone.
The recipe is a no-brainer and extremely flexible; you only need to blend frozen pineapple chunks with water, lime juice, and some sweetener, such as maple syrup, honey, or sugar.
If you prefer to avoid the hassle of peeling a fresh pineapple or if you don’t find a good bargain at your supermarket, go for frozen or canned pineapple. It’s easy, peasy.
Plus, no ice cream maker is required, and it’s SO quick to make in a food processor! You can enjoy it immediately or freeze it to make a firmer and more spoonable sorbet.
This simple pineapple sorbet is delightful and full of exotic flavor. It’s absolutely perfect for when you want a refreshing treat ready in minutes!
List of the ingredients
- Pineapple
- Sweetener (maple syrup or sugar)
- Water
- Lime juice (optional)
HOW TO MAKE PINEAPPLE SORBET
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- This sorbet recipe uses frozen pineapple chunks and a powerful food processor. You can dice and freeze fresh pineapple if you don’t find frozen pineapple at the supermarket.
- Pulse for a few seconds, scrape down the sides.
- Add sweetener (such as maple syrup, sugar, or honey), water, and lime juice to the bowl, then pulse again until you achieve a smooth and fluffy texture. Ready!
RECIPE NOTES
Pineapple sorbet ingredients
Pineapple: Of course! I recommend using store-bought frozen pineapple chunks for a minimal prep time and a sorbet ready in 5 minutes flat. However, you’re welcome to peel, dice, and freeze your pineapple (for at least 6 hours). You can also freeze unsweetened canned pineapple chunks, preferably in 100-per-cent fruit juice and no added sugar. Check the notes about subs in the recipe card.
Sweetener: Adding only a tiny amount of maple syrup makes it delicious and delicately sweet. However, this sorbet recipe is extremely flexible, and you’re welcome to use regular sugar instead of maple syrup or honey if you prefer not to keep it vegan. These two substitutions work perfectly fine.
Liquid: For a spoonable sorbet, you don’t need much liquid. The recipe uses water, but unsweetened pineapple juice works just fine.
Lime or lemon juice: Pineapple’s tropical flavour pairs so well with the lemon or lime juice, but I leave it optional as the sorbet tastes delicious anyway.
HOW TO CHOOSE A FRESH PINEAPPLE?
Use a sweet and ripe pineapple, paying attention to three key elements: color, texture, and aroma. As a general rule, you want a pineapple that is golden yellow from top to bottom, and when you squeeze it, it should feel slightly soft. Once the colour and feel are okay, smell the bottom. If the bottom smells sweet and fruity, that’s the one!
Storage tips
This pineapple sorbet tastes best when freshly made, as it’s soft and fluffy. If you have sorbet leftovers, transfer them to a sealed container and place them in the freezer. Remove and thaw for approximately 15 minutes to facilitate easy scooping. It keeps well in the freezer for up to 2 weeks.
More summer dessert recipes
If you love healthy fruit desserts, you might have a look at these easy recipes:
- Pineapple ice cream
- Fruit cake
- 2-ingredient banana chocolate ice cream
- Easy apricot clafoutis
- Blueberry muffins
- Pineapple cake
If you make this pineapple sorbet recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Pineapple sorbet
Ingredients
- 2 cups (260 grams) frozen diced pineapple (see below for subs)
- ¼ cup water or unsweetened pineapple juice
- 2 tablespoons maple syrup (you can sub with sugar or honey)
- ½ lime or lemon juice
Instructions
- Place the frozen pineapple chunks in a food processor, and pulse until coarsley chopped. Add maple syrup (sugar or honey) and water. If using canned pineapple and juice, you might start with 1 tablespoon of sweetener instead of 2.
- Blend for a couple minutes until smooth, but not liquified. Taste and make sure you are happy with the flavor and sweetness. If using fresh pineapple and it turns out to be not as sweet as you expected, add a bit more sugar or maple syrup until you love the taste and sweetness.
- 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!
Notes
I recommend using frozen pineapple chunks to make the sorbet in minutes. If using fresh pineapple, cut half a medium-sized fruit into 1-inch chunks and freeze it for at least 6 hours or overnight. If using a can of pineapple, drain, dice, and freeze the pineapple as well. However, if using canned, start with one tablespoon of sugar/maple syrup rather than two, as canned options are slightly sweeter than fresh. Note: The nutritional values are only estimates for 1 serving. They are provided by an online nutrition calculator, and they should not be considered as a substitute for a nutritionist’s advice.
This was a very refreshing and cooled me down a lot after I had been running around in 40-degree Celsius heat!
This recipe is definitely my Favorite! 🥳 Thanks!
Thanks so much for rating the recipe!
And enjoy the warm weather (it’s so grey and cold here in London, already!). x
We are in Louisiana and it’s about 96 degrees. this cooled us off and I’m so glad I have some left for sweet cravings throughout the week !!!! might double next time !
That’s very hot! : )
I’m glad you enjoyed it, Anna. Thanks so much for sharing. x
Thank you for this recipe! I assume that it’s ok to substitute mango instead of pineapple or any other fruit?
You’re welcome, Angie. The recipe is quite flexible, mango sorbet is another great option. : )
*adult version is real good, I just made it as directed, but added a bit of coconut rum to the blender. so yummy. thanks !
I would love that splash of coconut rum! Thanks so much for sharing, Kelly! ; )
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!
I’m so happy to hear that, Hannah! Glad your whole family loved it and thanks so much for sharing your feedback.
Cheers x
disagree, to bland and disgusting. Would not recomend.
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.
Is the sugar necessary if i used canned pineapples soaked in syrup?
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
Do we have to use a food processor or is a blender fine?
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
We loved it, it was a hit, thanks so much for the recipe!
Thanks so much for your comment, Hailey! x
I substituted orange juice for the water. So yummy!
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
Why to freeze pineapple
Sorbet is a frozen dessert. If you don’t use frozen pineapple, you’ll make a smoothie, not a sorbet.
This was the perfect sorbet for our Sunday lunch, refreshing and so easy! Thanks
Hi Janelle, I’m glad you enjoyed it, thanks for your feedback! x