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This super-easy pineapple sorbet uses only 3 ingredients and is ready in 5 minutes! It’s the perfect no-bake dessert for your summer: quick to make, light, and refreshing.

Published in July 2020/Updated in May 2025

Top view of a white bowl full of creamy pineapple sorbet garnished with mint leaves.

There’s something special about pineapples. They’re the ultimate summer superfood, packed with vitamins and a sweet and refreshing flavor that reminds me of summer and tropical vacations.

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Since we’ve been enjoying amazing sunny days here in London, I’d like to share this easy summer dessert recipe again, in case you missed it.

It’s a pineapple sorbet that is truly a summer delight. A healthy, budget-friendly treat that is dairy-free, vegan, low-fat, and sure to please everyone.

The recipe is a no-brainer and extremely flexible; you only need to blend frozen pineapple chunks with water, lime juice, and some sweetener, such as maple syrup, honey, or sugar.

If you prefer to avoid the hassle of peeling a fresh pineapple or if you don’t find a good bargain at your supermarket, go for frozen or canned pineapple. It’s easy, peasy.

Plus, no ice cream maker is required, and it’s SO quick to make in a food processor! You can enjoy it immediately or freeze it to make a firmer and more spoonable sorbet.

This simple pineapple sorbet is delightful and full of exotic flavor. It’s absolutely perfect for when you want a refreshing treat ready in minutes!

List of the ingredients

  • Pineapple
  • Sweetener (maple syrup or sugar)
  • Water
  • Lime juice (optional)

Top view of the ingredients to make pineapple sorbet.

HOW TO MAKE PINEAPPLE SORBET

(Note: this is a quick description; the full recipe is at the bottom of the page.)

  • This sorbet recipe uses frozen pineapple chunks and a powerful . You can dice and freeze fresh pineapple if you don’t find frozen pineapple at the supermarket.

Top view of diced pineapple in a food processor.

  • Pulse for a few seconds, scrape down the sides.
  • Add sweetener (such as maple syrup, sugar, or honey), water, and lime juice to the bowl, then pulse again until you achieve a smooth and fluffy texture. Ready!

    • A food processor bowl blending frozen pineapple chunks.

    RECIPE NOTES

    Pineapple sorbet ingredients

    Pineapple: Of course! I recommend using store-bought frozen pineapple chunks for a minimal prep time and a sorbet ready in 5 minutes flat. However, you’re welcome to peel, dice, and freeze your pineapple (for at least 6 hours). You can also freeze unsweetened canned pineapple chunks, preferably in 100-per-cent fruit juice and no added sugar. Check the notes about subs in the recipe card.

    Sweetener: Adding only a tiny amount of maple syrup makes it delicious and delicately sweet. However, this sorbet recipe is extremely flexible, and you’re welcome to use regular sugar instead of maple syrup or honey if you prefer not to keep it vegan. These two substitutions work perfectly fine.

    Liquid: For a spoonable sorbet, you don’t need much liquid. The recipe uses water, but unsweetened pineapple juice works just fine.

    Lime or lemon juice: Pineapple’s tropical flavour pairs so well with the lemon or lime juice, but I leave it optional as the sorbet tastes delicious anyway.

    Close-up of some pineapple sorbet in a white bowl.

    HOW TO CHOOSE A FRESH PINEAPPLE?

    Use a sweet and ripe pineapple, paying attention to three key elements: color, texture, and aroma. As a general rule, you want a pineapple that is golden yellow from top to bottom, and when you squeeze it, it should feel slightly soft. Once the colour and feel are okay, smell the bottom. If the bottom smells sweet and fruity, that’s the one!

    Storage tips

    This pineapple sorbet tastes best when freshly made, as it’s soft and fluffy. If you have sorbet leftovers, transfer them to a sealed container and place them in the freezer. Remove and thaw for approximately 15 minutes to facilitate easy scooping. It keeps well in the freezer for up to 2 weeks.

    A spoon digging into some creamy and fresh pineapple sorbet.

    More summer dessert recipes

    If you love healthy fruit desserts, you might have a look at these easy recipes:

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    If you make this pineapple sorbet recipe, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!

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    Pineapple sorbet

    Light and refreshing, this pineapple sorbet is embarrassingly easy to make. It uses only 3 ingredients: pineapple, sweetener, and water. It's the perfect no-bake dessert, ready in 5 minutes! The recipe yields about 2 cups of sorbet (4 small servings)

    Prep Time5, Freezing time 6
    Total Time5
    CourseDessert, sorbet
    Cuisinevegan
    Keywordpineapple sorbet
    Servings4
    Calories67 kcal
    AuthorKatia

    Ingredients

    • 2 cups (260 grams) frozen diced pineapple (see below for subs)
    • ¼ cup water or unsweetened pineapple juice
    • 2 tablespoons maple syrup (you can sub with sugar or honey)
    • ½ lime or lemon juice

    Instructions

    • Place the frozen pineapple chunks in a food processor, and pulse until coarsley chopped. Add maple syrup (sugar or honey) and water. If using canned pineapple and juice, you might start with 1 tablespoon of sweetener instead of 2.
    • Blend for a couple minutes until smooth, but not liquified. Taste and make sure you are happy with the flavor and sweetness. If using fresh pineapple and it turns out to be not as sweet as you expected, add a bit more sugar or maple syrup until you love the taste and sweetness.
    • If you like a soft sorbet, serve immediately, but If you like a firmer sorbet, chill the pineapple mixture in the refrigerator for at least one hour. Enjoy!