3-Ingredient Pineapple Sorbet

3-Ingredient Pineapple Sorbet is bright, smooth, and refreshingly tropical, with just enough honey to soften the fruit’s natural tartness. Fresh lime keeps every spoonful lively, while frozen pineapple creates a creamy consistency without dairy or an ice cream maker.

The food processor does most of the work. First, the pineapple is broken into fine crumbs. Then, honey and lime help it become silky and spoonable. Serve it immediately for a soft finish, or freeze it briefly for beautiful rounded scoops like the ones pictured.

This easy pineapple sorbet is especially welcome on warm days. Still, it is simple enough to make whenever dessert needs a fresh, sunny lift. It can also be prepared a few hours ahead. Three ingredients, no cooked syrup, and no complicated equipment—just pure pineapple flavor in a cheerful frozen dessert.

Recipe Yield: 6 servings

INGREDIENTS

5 cups (24 oz) frozen pineapple chunks
¼ cup mild honey, at room temperature
2 tbsp fresh lime juice

INSTRUCTIONS

1. Slightly soften the pineapple:
Let the frozen pineapple stand at room temperature for 5–8 minutes, just until the frosty edges begin to soften.

2. Break down the pineapple:
Add the pineapple to a large food processor. Pulse several times, then process until it resembles fine, evenly crushed fruit, stopping to scrape the bowl as needed.

3. Finish the sorbet:
Add the honey and lime juice. Process for 2–4 minutes, scraping the bowl occasionally, until completely smooth and creamy.

4. Serve or freeze:
Serve immediately for soft sorbet. For firmer scoops, spread it in a shallow freezer-safe container and press parchment paper directly against the surface. Freeze for 1–2 hours, then let stand for 5 minutes before scooping.

Helpful Tips to Perfect This Recipe

• Use flavorful pineapple: Frozen pineapple varies in sweetness. Choose bright yellow chunks without excessive frost for the fullest pineapple flavor.
• Let the processor do the work: The pineapple will look dry and crumbly at first. Keep processing and scraping rather than adding water, which can make the sorbet icier.
• Use a large food processor: A 7-cup or larger processor handles this quantity best. When using a smaller appliance, blend the mixture in two batches.
• Allow longer-stored sorbet to soften: After several hours or overnight in the freezer, let the container stand at room temperature for 15–20 minutes before scooping.