Go Back

3-Ingredient Pineapple Sorbet

3-ingredient pineapple sorbet made by blending frozen pineapple, lime juice, and honey for a vivid, intensely tropical soft sorbet. Freeze briefly for firmer scoops or scrape after freezing for a granita texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
freezing 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

frozen pineapple chunks
  • 4 cup frozen pineapple chunks Use bright frozen chunks for a vivid yellow color and thick blend.
lime juice
  • 2 tbsp lime juice Adds balance; adjust to taste for more tang or less.
honey or agave
  • 2 tbsp honey or agave Sweeten to taste; can use agave for a slightly lighter flavor.

Equipment

  • 1 blender

Method
 

Soften the pineapple
  1. Let frozen pineapple sit at room temperature for 5 minutes to soften slightly, so it blends smoothly. The chunks should look a little less frosty around the edges.
Blend into sorbet
  1. Add the softened frozen pineapple, lime juice, and honey or agave to a high-powered blender. Blend until completely smooth, scraping down once if needed for a thick, vivid yellow texture.
  2. Taste the mixture and adjust sweetness or acidity as desired. The sorbet should taste bright and balanced, not flat.
Choose your texture
  1. Serve immediately as a soft sorbet for a spoonable, airy texture. Keep it cold by serving right away.
  2. For firmer scoops, transfer the sorbet to a freezer container and freeze for 2-4 hours. The surface should look set and scoopable.
  3. For granita texture, scrape the frozen sorbet with a fork after chilling. Continue scraping until you get icy, sparkling crystals.
  4. For a smoother sorbet after freezing, blend again after the 2-4 hour freeze. Blend just until uniform and re-smooth, then serve.

Notes

For the best blend and texture, use frozen pineapple chunks straight from the freezer and keep blending until fully smooth—any remaining chunks will stay icy. Store in a sealed freezer container for up to 1 week; freeze again is fine, but texture may become more granita-like. Not freezer-friendly for long-term perfect scoop texture—up to 1 week is ideal. Dietary swap: use maple syrup or coconut sugar in place of honey/agave for a different sweetness profile while keeping it dairy-free.