This two ingredient Pineapple Sorbet that truly hits the spot on a warm day. Not to mention it’s only two ingredients and super easy to make. And healthy too!
Hello there Princess Pinky Girl readers! Serene here from House of Yumm again! How have you been doing? I can’t believe April is almost over! It’s been a whirlwind over here for us, we welcomed our baby #4 at the beginning of the month, and the days have just been flying in a blur due to family visits and lack of sleep.
Luckily, I was able to come up with some easy recipes to see us through this time though. Which brings me to this wonderful two ingredient Pineapple Sorbet that truly hits the spot on a warm day. Not to mention it’s only two ingredients and super easy to make. And healthy too!
The main ingredient in this sorbet, pineapple! Uhh..duh right? Not only is pineapple completely delicious, it’s also super healthy too, and loaded with Vitamin C.
This sorbet (dairy free ice cream), is super simple to make. All I did (all my husband did) was chop up a pineapple. Process it in the food processor, mix it up with some Pineapple flavored Coconut Water, and then churn it up in our ice cream maker. You could eat it right from there is you do so desire. Or you could stick it in the freezer to keep it until another time. I would recommend setting it out on the counter to defrost for about 5-10 minutes prior to serving if you’re pulling it from the freezer though. I find that the sorbets without any dairy products freeze a little harder than the typical ice cream. Making them pretty difficult to scoop out without causing serious injury to yourself or the spoon..
I am so in love with this recipe and have already made several batches of it! I hope you enjoy it as much as we have!
Pineapple Sorbet
Ingredients
- 1 whole medium pineapple
- ½ cup pineapple flavored coconut water
Instructions
- Peel and core the pineapple-easiest way to do this is to cut off the top and bottom, stand the pineapple up on your cutting board and slice the skin off. Then cut each side off of the core, this will leave the core by itself which you can throw away.
- Roughly chop up the remaining pineapple, place in the processor and process for about 1 minute until no large chunks remain.
- Pour in the coconut water and mix until combined.
- Add the mixture to your ice cream maker bowl (bowl should be frozen, make sure you have it in the freezer for about 12 hours or longer to completely freeze).
- Churn for about 20-30 minutes or until desired consistency is achieved. The pineapple mixture will turn a lighter color and seem creamier as it churns.
- Serve immediately and enjoy! If you decide to place into the freezer to save for later, set out onto the counter to defrost for about 10 minutes prior to scooping out.
This is easier to make using a bag of frozen pineapple, a splash of pineapple juice, and your food processor. Takes less than five minutes, comes out smooth and delicious. If you don’t mind a little dairy, use milk instead. Tastes even better. My husband loves his sweets, so I add some no calorie sweetener for him.