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3-Ingredient Pineapple Sorbet

3 ingredient pineapple sorbet made with frozen pineapple, lime juice, and honey/agave for a bright, intensely tropical frozen dessert. Blend until completely smooth, then freeze 2–4 hours for an icy scoop or keep it soft for instant sorbet.
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Prep Time 5 minutes
freeze 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Frozen pineapple chunks
  • 4 cup frozen pineapple chunks Use frozen chunks for the best texture.
Lime juice
  • 2 tbsp lime juice Fresh or bottled works; adjust to taste.
Honey or agave
  • 2 tbsp honey or agave Use honey for classic sweetness or agave for a vegan option; adjust to taste.

Equipment

  • 1 stand mixer

Method
 

Soften and blend
  1. Let frozen pineapple sit at room temperature for 5 minutes to soften slightly, so it blends smoothly.
  2. Blend the frozen pineapple, lime juice, and honey or agave in a high-powered blender until completely smooth, with no visible chunks.
  3. Taste the mixture and adjust sweetness or acidity by adding more honey or agave or a bit more lime juice, if needed.
Serve or freeze
  1. Serve immediately as a soft sorbet for the creamiest texture right after blending.
  2. Transfer to a freezer container and freeze 2–4 hours for a firmer scoop.
  3. Scrape the frozen mixture with a fork for a granita texture, or blend again briefly for a smooth sorbet after freezing.

Notes

For best scooping texture, let the sorbet sit in the freezer only as long as needed, then scoop straight away; it firms quickly. Refrigerate: not recommended because it will melt and refreeze with icy texture. Freeze: yes—store in an airtight container up to 1 month. Dietary swap: use agave instead of honey to keep it dairy-free and vegan-friendly.