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3-Ingredient Pineapple Sorbet

3 ingredient pineapple sorbet made with frozen pineapple chunks, lime juice, and honey for a bright, vivid-yellow, ice-cold texture. Blend until completely smooth, then freeze briefly for a firmer scoop or scrape for a granita-style finish.
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Prep Time 5 minutes
freezing 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Frozen pineapple chunks
  • 4 cup frozen pineapple chunks Use frozen chunks for best texture.
Lime juice
  • 2 tbsp lime juice Fresh juice recommended.
Honey or agave
  • 2 tbsp honey or agave Use honey or agave; adjust to taste.

Equipment

  • 1 stand mixer

Method
 

Soften the pineapple
  1. Let frozen pineapple sit at room temperature for 5 minutes to soften slightly, keeping it cold but easier to blend.
Blend to a smooth base
  1. Blend frozen pineapple, lime juice, and honey in a high-powered blender until completely smooth, scraping down the sides once if needed for an even vivid-yellow puree.
Adjust flavor
  1. Taste and adjust sweetness or acidity by adding more honey or lime juice in small amounts until it tastes balanced.
Choose your texture
  1. Serve immediately as a soft sorbet, or transfer to a freezer container and freeze 2-4 hours for a firmer scoop that holds shape.
  2. Scrape with a fork for a granita texture, or blend again for a smooth sorbet after freezing.

Notes

For the smoothest consistency, blend right away after the pineapple softens for 5 minutes; long thawing can make the mix icy. Refrigerate is not recommended because it will melt—store covered in the freezer up to 1 week. Freezing is yes: the sorbet sets well after 2–4 hours, and you can re-blend after freezing to restore a smoother texture. Dietary swap: use agave instead of honey to keep it dairy-free and vegan.