Pineapple Sorbet

My friend Susanah is tall, leggy, and beautiful. You could try to hate her for that but she’s just so down to earth and nice, it’s impossible NOT to like her. She also happens to be That Organic Girl.

At first I didn’t know if we could be friends. I obviously do not buy all organic unless there are organic Oreos and peanut butter M&Ms out there. And from my experience in the past, those who are organic tend to get a little pushy about their organic-ness.

Not Susanah. She approaches the organic stuff lightly and definitely doesn’t shove it down people’s throats. Her blog is informative, gives helpful tips, and throws a little humor into the whole mix.

I try to buy some organic produce here and there. Do you guys buy organic? The thing is…knowledge is power. Once you know and understand the difference, it’s hard to go back to buying the “other” stuff.

Organic foods are more expensive but it’s about making choices that work for your budget and lifestyle. I love her post about the “Dirty Dozen” and the “Clean 15” because it basically told me which foods are more important to buy organic and which ones don’t matter as much.

This Pineapple Sorbet recipe comes from her. It’s refreshing, tasty, and most importantly non-fat. Did anyone else just realize that summer is seriously almost here? Let’s pause a moment while I freak out.

Pineapple Sorbet
You can cube up your pineapple and save the shell to serve it in!
My pineapple was super ripe and juicy so I hardly had to add any sugar to sweeten it.
Pineapple Sorbet
Prep Time
22 hrs 15 mins
Cook Time
22 hrs 15 mins
Author: Christy Denney
  • 1/2 Organic 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)
  1. Cut up 1/2 fresh Organic Pineapple into cubes (see Note) and 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.
  2. Remove the mixture from the freezer. At this point if you have an ice cream maker begin using it now and follow manufacturers instructions.
  3. 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.
Recipe Notes

Note: To jazz it up a bit, save the "shells" of the pineapple by cutting the pineapple in half lengthwise, then cut cubes like you would an avocado. Use a grapefruit spoon and scoop out the pineapple. Freeze the shells and use them as the final container to freeze the sorbet in.

Source: That Organic Girl


Speak Your Mind



  1. Ummm, yeah when DID summer get here. I totally *meant* to get ready but am totally not! This Pineapple Sorbet looks like the perfect summer treat, though! Love the idea of serving it right in the pineapple! Beautiful! PS Did you get my response to your comment?

  2. I can’t wait for tomorrow to go to the store and buy a pineapple! This looks divine~thanks so much!

  3. This sounds so fabulous! Love this idea!

  4. I wish I was tall, leggy and beautiful like your friend, but since I’m not, I’ll settle for splurging on an organic pineapple and making this sorbet because a) sorbet is one of my favorite things on the planet and b) the presentation of this is so lovely, I can’t resist.

  5. YUM! I think I’m having a craving now… I’m pregnant lol. I recently did a project for school about organic food and when it comes to nutrition and safety there really isn’t a significant difference between organic and conventional foods. I didn’t study other factors like taste, but because I can’t afford it I don’t feel guilty not eating organic all the time.

  6. Such a festive way to serve the sorbet! I love the idea of using hollowed out fruit! Have you tried this with any other fruit before?

  7. I just got a fancy ice cream maker for Mother’s day (they type you freeze the bowl and don’t need any ice and salt!) and I’m in love! I’ve made ice cream 3 times in the last 4 days, so I could use something like this so I’m not eating so much lovely ice cream 🙂 Thanks!

  8. @Jennifer,
    I haven’t tried it with other fruit but I’m sure it would work!

  9. I pinned one called watermelon lime sorbet slices. It looks delicious! Search for that name and u should find it.

  10. perfectly yummy for Summer…

  11. This looks amazing! Thanks for sharing your friend with us!

  12. wow! another healthy recipe dish.. perfect for my diet. thanks for sharing. I’m gonna share this to my mom because she loves new and healthy food.

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  13. This comment has been removed by the author.

  14. Ha, I just posted my own sorbet — Strawberry!

    But your presentation is amazing and I do prefer pineapple to strawberry, so you win!

    I’ll have to try this one next.

  15. what a great idea! next week we have a holiday here. it will be a good opportunity to try this…
    thanks 🙂

  16. This sounds so refreshing!

  17. That looks great! I came across similar things at a yum cha restaurant with lemon, orange and coconut sorbets, all served in their respective skins. I think they may have contained whipped egg white, though…

  18. Am making this today. I don’t have an ice cream maker so it’s just been put backin the freezer for 5 more hours.

  19. Speaking of organic, have you ever tried using turbinado sugar in any of your recipes? It adds this delicious, almost brown sugary taste to desserts. I’m wondering how well it might work in a fruity sorbet.

  20. @Chris,
    I’ve used Stevia but not turbinado. I’ve had turbinado in smoothies before but I didn’t make them. I think it would be great in a sorbet.

  21. I must try this one. I do ice cream once a week so this is going on the list to make. Okay who am I kidding, I make it more than once a week.

  22. great recipe! one question though. are we able to save it in the freezer? and just blend it when we want it?

  23. @Anon,
    Yes, you can save it in the freezer and eat it anytime you want or blend it up again for a slushier texture.

  24. Mmmm pineapple sorbet. Such a fabulous idea. Thanks!

  25. Now THIS looks fantastic, that is my kinda ideal guilt free dessert

  26. This is wonderful! Have used many other fruits as well. I however freeze my fruit before blending with the water ans sugar and it is ready to serve and eat.

  27. You mention “organic Oreos.” Have you tried Newman-O’s? Awesome in Regular or Hint ‘O Mint. Don’t mean to advertise to you, but… those are a necessity!

    So glad I stumbled across your blog. I’ve made that Zuppa Toscana recipe before and love it!

  28. Hey there – I made this recipe as part of my Pinterest Food Challenge and just shared the results on my blog (with a link back to this post/your site). Feel free to check it out:

    Love your site and will definitely be back.


  29. I added coconut rum and cooked it for a bit to let the alcohol evaporate. It’s still chilling, but the little taste I took is promising.

  30. It looks delicious! I think this concoction would also work well with coconut cream and a couple of cherries and cashew nuts on top and with the side lips of the pineapple caramelized with a torch. Thanks for the recipe.

  31. Ack! The “dirty dozen” nonsense is based on terrible research taken out of context. My family is full of farmers. I guarantee you that fewer pesticides are used when you’re not just limited to organic ones. And crop yields are awful because even applying the organic pesticides over and over again, they just don’t work as well. Why the lies spread about farming have been so effective, I’ll never know.

    And then of course you get into the population growth stuff… organic is taking land that could be used to feed thousands and using it to feed hundreds. I never buy it; I can’t support that.

  32. 😎💩billy bob joe penny says:

    Nice. You could also add strawberries for a more tropical taste(any other tropical fruit would work too. Blackberries, raspberries, lime, orange, watermelon, ect.) Think I will have this sorbet for breakfast lunch and do ne’er as well as dessert.