image of pineapple sorbet from 2 ingredients fresh pineapple and fresh lemon juice ppma

Pineapple Sorbet

image of pineapple sorbet from 2 ingredients fresh pineapple and fresh lemon juice ppma

pineapple cut pieces

Simple to make, only 2 ingredients, and sugar-free!

Pineapple sorbet is refreshing and delicious. There’s no need for an ice cream maker – just a sturdy blender or food processor. With this simple 2-ingredient recipe, you can keep yourself, your family, and guests in sorbet heaven all summer long!

Pineapple Sorbet


  • 4-1/2 cups fresh, ripe pineapple, cubed (1 large pineapple or frozen pineapple)
  • 1 tbsp freshly squeezed lime juice

Preparation – freezing the pineapple

If you choose to use fresh pineapple rather than already frozen, follow these directions to freeze your pineapple no less than 4 hours before you plan to prepare the sorbet. Freezing overnight is recommended for the best pineapple sorbet.

  1. Line a baking sheet with parchment paper
  2. Cut the pineapple into cubes
  3. place the cubed pineapple on the baking sheet and make sure you leave enough space between the cubes – the pineapple cubes shouldn’t be touching, otherwise, you’ll end up with a giant glob of frozen pineapple
  4. freeze overnight or for at least 3-4 hours.


  1. Place the frozen pineapple into your heavy-duty blender or food processor
  2. Pulse until the pineapple becomes crumbly
  3. Add fresh lime juice and pulse again
  4. Serve pineapple sorbet immediately.


  • For firmer sorbet, transfer it to the freezer for 30 minutes to an hour before serving. This will help if you accidentally turn it into slush.
  • To speed up the process, add a little warm water, but be sure to only loosen. Be sure not to over-wet and create slush.


  • If you do not plan to serve sorbet immediately, store it in an air-tight container in the freezer for up to 3 weeks.

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