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3-Ingredient Pineapple Sorbet

3-ingredient pineapple sorbet made by blending frozen pineapple with lime juice and honey for a bright, vivid yellow frozen dessert. Blend until completely smooth, then freeze 2–4 hours for a firmer scoop or scrape for a granita-style texture.
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Prep Time 5 minutes
freezing 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cup frozen pineapple chunks Use frozen pineapple for best texture.
  • 2 tbsp lime juice Fresh lime juice recommended for brightness.
  • 2 tbsp honey or agave Adjust to taste; honey for classic sweetness or agave for neutral sweetness.

Equipment

  • 1 stand mixer

Method
 

Soften the pineapple
  1. Let the frozen pineapple chunks sit at room temperature for 5 minutes to soften slightly, so they blend evenly. You should see the edges start to look less icy while the pieces remain mostly frozen.
Blend
  1. Blend the softened pineapple, lime juice, and honey or agave in a high-powered blender until completely smooth, scraping down as needed. Stop when the mixture looks uniform and vivid yellow with no visible chunks.
  2. Taste the sorbet base and adjust sweetness or acidity by adding a little more honey or agave or more lime juice. The flavor should be bright, sweet, and tangy without tasting flat.
Freeze or serve
  1. Serve immediately as a soft sorbet for a spoonable texture, still thick and cold. For softer scoops, keep the blender base chilled rather than waiting too long.
  2. Transfer to a freezer container and freeze for 2–4 hours for a firmer scoop. The sorbet should become scoopable and icy-solid around the edges.
  3. For a granita texture, scrape the partially frozen sorbet with a fork after freezing. You’ll see small ice crystals form, creating a fluffy, sparkly surface.
  4. For smooth sorbet after freezing, blend again briefly until it reaches your preferred consistency. Blend just until smooth and creamy again, without warming the mixture too much.

Notes

For best texture, use very cold frozen pineapple and blend quickly; if your blender struggles, let it sit only briefly (about 5 minutes). Store covered in the freezer up to 2 weeks; for easiest scooping, let it sit 2–3 minutes before serving. Freezing is yes. Dietary swap: to make it fully vegan, use agave instead of honey.