Made with only five ingredients, this Gingery Lime Pineapple Sorbet is fast, healthy and easy to make frozen dessert perfect for enjoying in hot weather or any time you want a tropical treat! Simply blend everything together in a food processor or powerful, then transfer and freeze until scoop-able and enjoy! | Gluten Free + Paleo & Vegan Options
I can’t get over how good this pineapple sorbet came out. It tastes like sunshine on a spoon and after this very long and very cold winter tacked on to the end of a very hard and very stranger year – I am here for it!
It’s almost like a Dole Whip but without all the calories and with a lot more fire and zest with the added ginger bits and lime zest swirling around. It tastes so good it just feels like it should be a lot of calories, ya know?
How to Make this Pineapple Sorbet:
This recipe is very easy to make and can be summed up in three basic steps:
- Combine all ingredients in a food processor or powerful blender.
- Blend until thick and smooth.
- Transfer to a freezer-safe container and freeze.
That’s it! The most challenging part of this recipe is simply waiting until your sorbet is frozen enough to scoop. After four hours you should have a soft-serve like consistency. For more solid scoops you’ll need to wait closer to 6-8 hours.
Can I use fresh pineapple instead of frozen pineapple?
- Absolutely! If you have a kitchen scale you can simply chop up your fresh pineapple and weigh it out to add up to about 600 g. One cup of diced pineapple on average weighs about 210g. If you want to just round it up to three cups you’ll have roughly 630 g of pineapple. For a recipe like this it is totally fine to not be 100% exact with the amounts so no worries!
Can I use canned pineapple?
- No problem! Just keep in mind that canned pineapple often comes with extra juices and syrups. Ideally you want to use canned pineapple in its own juices because there is added sweetener in this recipe.
- If you can’t find or don’t have any pineapple not in syrups – no worries! You can still tweak the recipe to make it work for you. I recommend blending all of your ingredients together without adding any sweetener and then adding as much as you see fit. Depending on your personal preferences you may find that you need less added maple syrup/honey when using canned pineapple.
Can I make this recipe in a blender instead of a food processor.
- Yes, but it might take a bit more work. Food processors are ideal in this recipe for a couple of reasons:
- They are bigger – you might not be able to fit everything inside a blender.
- They are more powerful – some blenders might struggle with a recipe like this that don’t use very much liquid. Powerful blenders with strong motors should get the job done, but some might struggle with the frozen fruit.
- If you really want to make this recipe but you don’t have a food processor you can always use fresh pineapple instead and that should do the trick! You’ll need to wait longer for the pineapple sorbet to fully freeze but it will be worth it in the end!
Quick Tip for A Smooth Scoop & a Boozy Finish
Add a tablespoon of rum or tequila to your sorbet before blending. Alcohol lowers the freezing point of ice cream and sorbets which helps to keep your sorbet smoother and creamier. A lower freezing point means less ice crystals are likely to form which in turn makes for a smooth, easy to scoop sorbet. Not to mention – it tastes good! This is a totally optional idea though! If you need to keep this recipe more family/friendly then no sweat!
Don’t forget to #asaucykitchen on instagram if you make the Gingery Lime Pineapple Sorbet! We love seeing what you make! You can also post your pictures to my facebook page!
- 3 cups | 630 g frozen pineapple chunks
- 1 inch chunk of ginger, peeled
- 3 tablespoons | 45 ml fresh lime juice (about 1 1/2 limes) plus the zest from one lime
- 5 tablespoons | 100 g maple syrup to taste (or honey/agave)
- 1/4 cup | 60 g plain yoghurt - any type, dairy or non dairy or canned coconut milk
- Add all of the ingredients (except for the lime zest) to a food processor or powerful blender and blend until smooth.
- Transfer the mixture to a freezer safe, sealable container. Add the lime zest and use a spoon to stir it in the the sorbet. Smooth over the sides and bottom.
- Cover and freeze for at least 4 hours or overnight. When you're ready to enjoy, take the sorbet out of the freezer and let thaw about 10-15 minutes before scooping and serving. Enjoy!
Make it Vegan:
- Use maple syrup or agave in place of honey.
- Use a vegan friendly yoghurt (soy, almond milk, coconut milk, etc) or use canned coconut milk.
Make it Paleo:
- Use maple or syrup (not agave)
- Use a dairy-free paleo friendly yoghurt like an almond milk or coconut milk based yoghurt or use canned coconut milk.