The Pineapple Sorbet Experiment


I thought I’d share my latest (healthy) food find. Last week we were sweating to death over here. It was hitting the 90’s. Jackson decided to change into his jeans and long-sleeved dinosaur shirt after church. He would not change into shorts. After a few minutes of trying to convince him that it is not winter anymore I told him to walk around the block in his lovely attire and let me know if he thought he needed shorts. 10 minutes later he walked in the door, red-faced and sweaty, and declared that he was wearing the perfect outfit.

We knew we needed something cool to eat after dinner to keep us cool while we were hanging out in the backyard. We had a ripe pineapple. That morning (before church) I pureed it and made it into pineapple sorbet. I’d wanted to bring something over to our neices for their birthday so we made a double batch. Tasty, yummy, cool and only a little sugar involved!


Pineapple Sorbet
Source: The Girl Who Ate Everything


1/2  Pineapple (about 2 cups)

4 to 8 Tablespoons of Sugar (the more ripe your pineapple is, the less sugar you will need)

1/2 Cup of Water

small squeeze of fresh lemon slice (optional)


Cut up 1/2 fresh Pineapple into cubesand place in a quality food processor or blender. Add the sugar, lemon juice, water and blend until smooth. Pour mixture into a covered freezer safe container and freeze for at least 1-2 hours.

Remove the mixture from the freezer. At this point if you have an ice cream maker begin using it now and follow manufacturers instructions.

Don’t worry, if you don’t have an ice cream maker then pour the Pineapple Sorbet back into blender or food processor and blend until smooth. Once that is done, spoon the sorbet into the final container you wish to freeze it in. Put back into freezer for 5 hours.


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