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3-Ingredient Pineapple Sorbet

3-ingredient pineapple sorbet made in a high-powered blender for a vivid, intensely tropical texture. Bright frozen pineapple chunks are blended with lime juice and honey, then served soft or frozen until scoopable.
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Prep Time 5 minutes
Freeze 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

3-ingredient pineapple sorbet base
  • 4 cup frozen pineapple chunks Use frozen pineapple chunks for the icy sorbet texture.
  • 2 tbsp lime juice Fresh is best for bright flavor.
  • 2 tbsp honey or agave Use honey or agave to taste; you can add more if you prefer sweeter sorbet.

Equipment

  • 1 stand mixer

Method
 

Soften and blend
  1. Let frozen pineapple chunks sit at room temperature for 5 minutes to soften slightly so they blend smoothly.
  2. Add pineapple chunks, lime juice, and honey or agave to a high-powered blender and blend until completely smooth, with no visible fruit pieces.
  3. Taste the mixture and adjust sweetness or acidity by blending again briefly after any changes.
Serve or freeze
  1. Serve immediately as a soft sorbet, or transfer to a freezer container if you want a firmer scoop.
  2. Freeze for 2-4 hours, until cold and scoopable, then scrape and serve.
  3. For granita texture, scrape with a fork to create icy crystals, or blend again for a smoother sorbet after freezing.

Notes

For the best consistency, keep the pineapple frozen until blending, and blend long enough to fully smooth the mixture. Store covered in the freezer for up to 1 week; freeze yes, but expect some softening after a few days—stir or re-blend for texture. To make it lower sugar, use agave and reduce to 1 tbsp, then adjust after blending for your preferred tart-sweet balance.