Pineapple Sorbet – Only three ingredients are required to make this refreshing pineapple sorbet at home!
I know it’s only the beginning of Spring and most of you are still even getting some snow! But I can’t help but look ahead to the warm summer months and dream about the incredible weather, the endless barbecues, and tons of pool time.
And let’s not forget the incredibly refreshing frozen treats! Yup, that’s right – I’m already sharing a sorbet recipe today! I first introduced you guys to homemade sorbets last summer. Do you remember how unbelievably easy they are make?! All sorbets are made of three basic ingredients:
You can even add in some booze to make the sorbet extra exciting, like I did with this peach riesling sorbet.
But given my preggers status, sadly, I’ll be leaving alcohol out of this sorbet. But that doesn’t mean it’s not still incredible that way!
Check out my Pineapple Sorbet!
I first got into sorbet a few summers ago when I started making homemade ice cream with my ice cream machine. Homemade ice cream is so incredibly worth the effort but sometimes I just want something refreshing without having to put forth that effort, am I right??
It was then that I started researching sorbet recipes to see if those were any simpler to make. And voila – they were 1000X easier to make, as I pointed out above.
This pineapple sorbet was one of the first sorbets that I tried. I was dreaming of the famous Dole Whips at Disney so I wanted to make something similar at home. Have you had a Dole Whip before? It’s like pineapple soft-serve, but more fruity than it is dairy-like. But it’s still so incredibly creamy.
If you have tried it, you understand why I HAD to make this sorbet. And if you haven’t had it, add it to the bucket list, now, and then make this sorbet and you’ll get a taste of what you’ve been missing.
Though sorbet is so simple to make, there are few things to remember when making it:
- The pineapple is blended with water and sugar before freezing in the ice cream machine. The sugar is what keeps it from freezing solid into one big ice cube, so it’s important that you blend the sugar into the mixture as much as possible. Give the mixture a taste to see if it’s still grainy, and if it is, keep blending until smooth!
- To keep ice crystals from forming on the sorbet, make sure you cover with a layer of plastic wrap by laying the plastic right on top of the sorbet before covered and freezing.
I hope you get the chance to make this incredible sorbet soon! Are there other sorbet flavors I need to try?? With alcohol out of the picture for another 4 months, this is all I have so send me ideas!
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