Pineapple Sorbet Recipe
Make Pineapple Sorbet Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sorbet Base
Finish & Garnish
Method
Sorbet Base
Prepare pineapple
Peel, core, and cut the pineapple into roughly 1-inch chunks. You should end up with about 4 to 5 cups of pineapple pieces from one medium pineapple.
Make simple syrup
Combine the granulated sugar and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently until the sugar fully dissolves (about 2–3 minutes). Remove from heat and let the syrup cool to warm (5 minutes). If using corn syrup/glucose, stir it into the warm syrup until incorporated.
Blend pineapple
Place the pineapple chunks in a high-speed blender or food processor. Add the warm (not hot) simple syrup, fresh lime juice, and sea salt. Purée until completely smooth, pausing to scrape down the sides as needed (about 1–2 minutes).
Strain for silkier texture (optional)
If you prefer an ultra-smooth sorbet, pass the puréed pineapple through a fine-mesh sieve into a bowl, using a spatula to press the pulp and extract as much liquid as possible. Discard any coarse fiber left in the sieve.
Chill mixture
Cover the bowl and chill the puréed mixture in the refrigerator until fully cold, at least 1 hour (longer — 2–3 hours or overnight — will yield a better texture and faster churning).
Churning & Finish
Churn sorbet
Pour the chilled pineapple purée into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). If the mixture seems too thick to move, add up to the indicated amount of cold water (up to 2 tablespoons) before churning to adjust viscosity.
Harden in freezer
Transfer the soft sorbet into a shallow, airtight container, smoothing the surface with a spatula. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze until firm, at least 2–4 hours.
Serve
Scoop the sorbet with a warm spoon or ice cream scoop (dip in hot water and shake off excess). Garnish with mint leaves and a sprinkle of lime zest if desired. Let scoops sit 3–5 minutes at room temperature if too hard, then serve.