A can of pineapple, a freezer, and a food processor are all you need to make this light, refreshing, and naturally sugar-free dessert.
Please stop me if you’ve heard this one before: A can of pineapple walks into a freezer….
Sound familiar? If so, I apologize for wasting your time on an oldie but goodie. But, if you haven’t tried this ridiculously easy pineapple sorbet, you might want to stay tuned because it’s a delicious way to beat the summer’s heat.
Start a few hours ahead of time by freezing a can of pineapple chunks (crushed pineapple works, too). In the past, I froze the pineapple right in the can, but if you take the time to transfer it into another container, you’ll find it much easier to remove after it’s frozen.
I find a food processor works best, but a high-powered blender with a pusher will make a very smooth sorbet. Use what you have on-hand and enjoy this refreshing pineapple sorbet in about 15 minutes.
Ridiculously Easy Pineapple Sorbet
- 1 20-ounce can pineapple chunks packed in juice
- A few hours (or days) beforehand, open the can of pineapple and pour it, juice and all, into a freezer-safe container; a large, flat one works best. When it’s frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you’ll have to do this in more than one batch.)
- Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later.
Looking for other ways to cool off? Check out some of my other light and cool desserts:
- Fresh Cranberry Sorbet
- Kiwano, Banana, and Pineapple Sorbet
- Strawberry-Banana Sorbet
- Strawberry Whip