Saturday, July 27, 2013

No Churn Pineapple Sorbet

There is only one trick to this perfectly creamy and tart sorbet and it must not be skipped! The trick is to use fresh pineapple that you freeze yourself. Prebought frozen pineapple is not nearly as sweet and flavorful and the end result will be much more tart and bland than you want. You also want to make sure you are blending the pineapple frozen, don't skip this step! You will notice that the result is practically ready to eat right from the blender. Blending unfrozen pineapple will make your mix much more watery and the end result will be more like water ice instead of a creamy sorbet. These are simple but important steps and can be applied to any kind of fruit! Try it with peaches or grapes or mix fruits to create your own blends.

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Two ingredient, fresh pineapple sorbet that requires only a good trusty blender and some patience. No ice cream machine needed here!

No Churn Pineapple Sorbet
yields 1 quart or 4 cups
1 fresh pineapple, cored, small dice (about 4 cups)
1 cup water
1 cup organic cane sugar

Cut and freeze the fresh pineapple completely.
Transfer the frozen pineapple to a blender along with the water and sugar. Blend until thick and completely smooth.
Transfer to a sealed container and freeze.


  1. How do you think it would be if I used raw agave instead of the cane sugar?

    1. Excellent! I would suggest lessening the water to 3/4c though.


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