This refreshing light pineapple sorbet is embarrassingly easy to make with only 3 ingredients: pineapple, a little bit of sugar and water (or canned pineapple juice). You can save yourself the hassle of peeling a fresh pineapple, simply using canned pineapple (as I did!).
Prep Time5 minutesmins
Freezing time4 hourshrs
Total Time5 minutesmins
Course: Dessert
Cuisine: vegan
Keyword: pineapple sorbet
Servings: 2
Calories: 144kcal
Author: Katia
Ingredients
1 1/2cupfresh or 1 can (15 oz)unsweetened pineapple chunks
1/4cupwater or unsweetened pineapple juice
1Tbspunrefined 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!
Notes
Storage: store in an airtight container, preferably metal or glass. It keeps in the freezer for about 3 weeks. 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.