Pineapple Sorbet

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at…

A Couple Cooks – Recipes worth repeating.

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.

Pineapple Sorbet

Got a fresh pineapple on hand? Here’s a fantastic way to use it: Pineapple Sorbet! This frozen treat is bursting with pure, tropical fruit flavor. It has the best frosty, creamy texture and it’s so irresistible, no one can turn it down! All you need are a handful of ingredients and an ice cream maker to whip up this frozen dessert. We promise, neighbors and friends will come flocking! This was a big hit in our house, and we hope it will be in yours.

Ingredients for pineapple sorbet

Pineapple sorbet is quick and simple with just a few ingredients! While we’ve experimented with frozen pineapple in a sorbet, the best flavor we’ve found it using fresh pineapple. You’ll also need a blender and an ice cream maker (more on that below). The ingredients for pineapple sorbet are:

  • Fresh pineapple
  • Lime juice
  • Sugar

All you need to do? Blend the pineapple, lime and sugar with ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together into a beautiful, frosty puree. Looking for more with fresh pineapple? Browse these 20 Pineapple Recipes You’ll Love.

Pineapple Sorbet

How to cut a pineapple

The most challenging thing about working with a fresh pineapple? How to cut it! It’s notoriously difficult to wrangle this large fruit. Here’s a quick primer on how to feel and chop it into chunks quickly:

  • Cut off the top and bottom: Use a large chef’s knife to cut off the top and bottom of the pineapple.
  • Remove the skin: Remove the skin of the pineapple by slicing it off, following the shape of the pineapple. 
  • Slice into quarters and core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting it out at an angle. 
  • Dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.

Want to see it in action? Here’s a video showing How to Cut a Pineapple: it breaks down the method and is the easiest way to learn knife skills.

Ice cream maker tips

The main tool you need for sorbet is an ice cream maker. It’s a great investment, and you can use it to make sorbets and ice creams all year round. Here’s the 2 quart ice cream maker we use: we’ve had ours for years and it holds up well. We highly recommend getting one: it’s worth the storage space.

Pineapple Sorbet

Make ahead & storage for pineapple sorbet

Pineapple sorbet is best the day it’s made: so if you can, churn it right before serving! You can also freeze it a few hours for a more solid texture, but freezing overnight makes it very solid. Here are a few tricks to working with leftovers:

  • Make the puree up to 2 days in advance. You can refrigerate until you’re ready to churn.
  • Line a storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Churn the sorbet up to 2 hours in advance of serving. The texture will be nicely solid at this point and easy to scoop into balls.
  • Leftovers save 1 week, but defrost at room temp for 20 to 30 minutes. Make time to leave it out the container on the counter until it defrosts. Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.

More sorbet recipes

Fruit sorbets are quick and easy to whip up, and always a crowd pleaser! Here are a few of our favorite sorbet recipes:

This pineapple sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Pineapple Sorbet


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart (4 cups or 8 servings)

Description

Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.


Ingredients

  • 6 cups (2 pounds) fresh pineapple, peeled and chopped
  • 1 cup granulated sugar
  • 4 tablespoons lime juice
  • 1 cup ice
  • 1 pinch kosher salt

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Peel and chop the pineapple.
  2. Place the pineapple in a food processor or high-powered blender and puree. Add the sugar, lime juice, ice and salt and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  3. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Pineapple sorbet

A Couple Cooks - Recipes worth repeating.

Watermelon Granita

Watermelon Granita

On a hot summer day, few things are more refreshing than a slice of cool, fresh watermelon. In fact, one of the only things more refreshing than the melon itself is a generous serving of homemade Watermelon Granita! Granita is a semi-frozen dessert made by freezing a mixture of water, sugar and …

The post Watermelon Granita appeared first on Baking Bites.

Watermelon Granita

On a hot summer day, few things are more refreshing than a slice of cool, fresh watermelon. In fact, one of the only things more refreshing than the melon itself is a generous serving of homemade Watermelon Granita! Granita is a semi-frozen dessert made by freezing a mixture of water, sugar and flavoring (usually fruit puree or fruit juice) and stirring as it freezes to created a crystalline, slightly chunky mixture. The result is somewhere between sorbet and shaved ice, and it is a terrific way to turn fresh fruit into a summer dessert.

This Watermelon Granita starts with fresh watermelon, and plenty of it. The melon is pureed with a little bit of lime juice, some sugar and a pinch of salt. The lime and salt help to boost the natural flavor of the watermelon. The sugar is added both to enhance the sweetness of the melon – because frozen foods like ice cream and granita often taste less sweet because they are so cold – and to enrich the texture of the granita and make it creamier.

Once everything comes together into a smooth puree – and this can be done easily in a food processor or a blender – the mixture can be poured into shallow dish and placed into the freezer. I stir my granitas every 20-30 minutes as they freeze, to spread out the ice crystals as they form. This helps aerate the granita so that it is easier to scrape and serve. If you don’t mind putting a little elbow grease into your scraping, you can allow the mixture to freeze solid, then use a sharp spoon to scrape the granita into crystals when you’re ready to serve it. It will depend on your freezer and how deep your dish is, but it typically takes about two or three hours or so to freeze the granita.

You’re going to get the best results from this recipe if you start with a really good melon, of course, but turning an average melon into granita is a fabulous way to improve it. If your melon is on the bland side when you start, add an extra pinch of salt or a few extra tablespoonfuls of sugar. Serve this dessert at the end of any summer meal! You can also top it with a shot of rum or splash of champagne to turn it into a summery cocktail!

Watermelon Granita
8 cups watermelon, cut into large chunks
1/2 cup sugar
2 tbsp lime juice
1/4 tsp salt

Combine all ingredients in a food processor or blender. Blend at high speed until very smooth.
Pour into a flat, shallow dish (such as a pyrex baking dish ) and place the dish flat in the freezer.
Stir granita once every 20-30 minutes to evenly distribute the ice crystals. When granita is almost entirely frozen, about 2-3 hours, it is ready to be scraped out with a large spoon into serving dishes.
Granita can also be stored in the freezer, covered, for at least a week if you want to make it in advance.

Serves 6

The post Watermelon Granita appeared first on Baking Bites.

Easy Mango Sorbet

This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert. Here’s…

A Couple Cooks – Recipes worth repeating.

This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.

Mango Sorbet

Here’s a dessert that’s fast, easy, massively flavorful and pleases everyone: Mango Sorbet! It’s irresistibly creamy and frosty, with a pure honey-sweet tropical mango essence and a pop of lime on the finish. It’s so refreshing, and there’s almost no one who will turn this down (in our research, at least!). Kids and grownups alike are fans, and it works for almost any diet. Even better: it takes just a few minutes to blend up!

Ingredients for mango sorbet

Mango sorbet is so simple to make at home, so you can skip buying the store-bought stuff. You’ll just need a handful of ingredients and a blender. If you’ve got one, an ice cream maker is handy too: but we’ve got a no-churn option too! Here’s what you’ll need:

  • Frozen mangoes (or fresh; see variation below)
  • Lime juice
  • Sugar
  • Water
Mango Sorbet

No churn versus churn

All you’ve got to do: blend the ingredients together! (Head to the recipe below for the full instructions.) But here’s the great part: you can eat it right after blending if you like! Because of the frozen fruit, it’s already sorbet texture at this point. Here’s what to know:

  • No churn sorbet: Eat the sorbet right after blending it. It has a loose texture that melts pretty quickly, but it works! However, it won’t make the lovely scoops like you see in the picture. You’ll need an ice cream maker for that!
  • Churn for 15 minutes: For the best sorbet texture, place the mango sorbet in an ice cream maker and churn for 15 minutes until it’s frosty and creamy.
Mango sorbet

Variation: use fresh mangos

You can also make this mango sorbet using fresh mangos! It does take quite a bit of time to dice enough mangos, but if you have fresh ones on hand it’s worth it! Substitute 3 cups diced mangos for the 1 pound frozen, and use ½ cup ice to blend instead of ¾ cup water. Then freeze in an ice cream maker!

Investing an an ice cream maker

An ice cream maker is the best tool for the job with sorbet! It’s a great investment, and you can use it to make sorbets and ice creams all year round (like Strawberry, Lemon, Lime, Raspberry, Pineapple, Peach, or Watermelon Sorbet). Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well.

Make ahead & storage info for mango sorbet

When it comes to mango sorbet, homemade sorbet is best the day it is made. The texture is ultra creamy and frosty right out of the ice cream maker. When you freeze it overnight, it becomes very solid. Here are a few tricks to working with leftovers:

  • Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container, and makes it easier to defrost.
  • Make mango sorbet up to 2 hours in advance. It will start to freeze to the edges of the container, so give it a good stir before serving.
  • Leftovers save 1 week, but defrost at room temp 20 to 30 minutes. Leave out the container on the counter until it defrosts a bit. To revive the texture, you can also give it a few pulses in a blender or food processor: but we’ve found the texture holds up pretty well. However: don’t expect it to be like store-bought mango sorbet, which stays softer in the freezer.
Mango sorbet recipe

More mango recipes

Mangos are a sunny fruit that work beautifully in both sweet and savory preparations! Here are a few favorite mango recipes:

This mango sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Mango Sorbet

Easy Mango Sorbet


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 1 pint (2 cups)

Description

This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.


Ingredients

  • 1 pound* frozen diced mango (see notes for fresh mango)
  • ¾ cup water
  • 6 tablespoons granulated sugar
  • 2 tablespoons lime juice
  • 1 pinch kosher salt
  • Adders: ½ teaspoon grated ginger, ½ teaspoon minced jalapeno pepper (seeds removed)

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe. 

  1. Place half the frozen mango chunks in a food processor or high-powered blender with the water, sugar, and lime juice. Puree until smooth, stopping and scraping down the sides as necessary. Then add the remaining mango chunks and puree until smooth, adding a splash more water if necessary. This forms a no churn sorbet that you can eat immediately, or move to Step 2 if you have an ice cream maker. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for about 15 minutes, until the texture becomes frosty and creamy. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

Notes

*Some frozen mangos are sold in 15 ounce bags: this quantity also works! You can also use fresh mangoes. Use 3 cups diced fresh mangoes and substitute ½ cup ice for the ¾ cup water: blend all ingredients and freeze in an ice cream maker. 

  • Category: Dessert
  • Method: Sorbet
  • Cuisine: Frozen
  • Diet: Vegan

Keywords: Mango sorbet, mango sorbet recipe

A Couple Cooks - Recipes worth repeating.

Watermelon Sorbet

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy…

A Couple Cooks – Recipes worth repeating.

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy fruit flavor.

Watermelon sorbet

Are you a sorbet fan? Then you absolutely must try summer’s best dessert: Watermelon Sorbet! I’ll admit, we’re chocoholics over here. But this sorbet is definitely up there when it comes to summer treats! Each bite is an explosion of pure juicy fruit flavor, with a smooth, frosty texture. When we made it for our 4 year old, he said, “I could eat this every day.” Even better: it’s incredibly simple to blend up!

What you need for watermelon sorbet

Skip the store-bought stuff, because watermelon sorbet is so simple to make at home! All you need are 3 ingredients. In fact, it seems impossibly simple. Here are the ingredients you’ll need to assemble:

  • Ripe watermelon
  • Lime juice
  • Sugar

Why is the sugar needed? Well, when you freeze anything, it dulls the flavors. You’ll want to add just enough sugar so that the flavor pops when it’s frosty. We found this recipe sweetened it just enough to complement the fruit, but not so much that it’s intensely sweet.

Watermelon sorbet

Necessary equipment: an ice cream maker!

An ice cream maker is the best tool for the job with sorbet! While you can make no churn sorbets, the absolute best texture is with an actual ice cream maker. (Trust us!) It’s a great investment, as you’ll be able to make sorbets and ice creams all season long.

Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well!

The churning process: eat right away, or freeze 1 hour

Once you blend up your watermelon, lime, and sugar, you’re ready to churn! It takes about 20 to 25 minutes for the watermelon sorbet mixture to freeze. Here are a few notes about the process:

  • Eat right away for a soft-serve style texture. Our favorite way to eat it is right out of the ice cream maker! If you’re making it for guests, churn it up while you’re finishing your meal.
  • Or, freeze for about 1 hour for a scoop-able texture. You can also pop it in the freezer and freeze 1 hour. Then it forms into scoops like you see in the photo.
Watermelon sorbet recipe

Make ahead & storage info for watermelon sorbet

Here’s the golden rule when it comes to watermelon sorbet: homemade sorbet is best the day it is made. Why? Freezing homemade sorbet overnight freezes it into a solid block. So it’s best to eat when it’s freshest! You can eat leftovers the next day if you like: we’ve found a few tricks!

  • Make it up to 2 hours in advance. It will start to freeze to the edges of the container, so give it a good stir before serving.
  • Leftovers save 1 day, but defrost 20 minutes. Blend if desired! Leave out the container on the counter until it defrosts a bit. To revive the texture, you can also give it a few pulses in a blender or food processor. This helps it to come closer to the texture after churning.

More great watermelon recipes

When it’s summer, we’re watermelon obsessed! There are so many great ways to serve this tasty melon outside of a summer dessert. Here are some favorites:

This watermelon sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Watermelon sorbet

Watermelon Sorbet (3 Ingredients)


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: Makes 1 quart (4 cups)
  • Diet: Vegan

Description

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy fruit flavor.


Ingredients

  • 6 cups cubed seedless watermelon
  • 6 tablespoons sugar
  • 3 tablespoons lime juice
  • 1 cup ice

Instructions

  1. Chop the watermelon. Place in a blender and blend until a smooth juice forms, then add ice and blend again.
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be icy and creamy at this point. If desired, place in a container and freeze for 1 hour for a harder texture that forms into scoops. You can freeze up to 2 hours day of (stir before serving). Freezing overnight makes a very icy texture. If you have leftovers the next day, allow them to sit at room temperature for about 20 minutes. To improve the texture, you can pulse in a blender or food processor if desired.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Sorbet

Keywords: Watermelon sorbet

A Couple Cooks - Recipes worth repeating.

Summer Fruit Recipes

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.

Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…

Continue Reading Summer Fruit Recipes...

Recipe | Meyer Lemon & Basil Sorbet

As a consumer, my weakness is novelty. Instead of growing red tomatoes, I grow purple ones; instead of listening to No Doubt in junior high, I was obsessed with Pavement. I’ve always been slightly contrarian by nature and I think my appreciation …

As a consumer, my weakness is novelty. Instead of growing red tomatoes, I grow purple ones; instead of listening to No Doubt in junior high, I was obsessed with Pavement. I’ve always been slightly contrarian by nature and I think my appreciation for all things new and different stems from that. When it comes to citrus fruit, this time of year is pretty good for novelty. I’m not much of a citrus eater the rest of the year, but winter is different. There’s Satsumas and Minneolas and Blood Oranges and they’re all readily available and affordable. And unlike regular oranges and tangerines, I like these kinds of citrus. When I saw Meyer lemons at the grocery store, I knew I wanted to try making a sorbet with them. Their deep yellow rind was so bright and cheerful and it made the regular lemons a few bins away look so boring and blah. The darker rind comes from the fact that Meyer lemons originated by crossing lemons with oranges. Although the appeal of Meyer lemons is that they’re sweeter and less acidic than regular lemons, I’ve found that they’re still a little too sour for my tastes. So yes, there’s lots […]

This 2-Ingredient Mix-In Will Upgrade Any Sorbet

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making a spicy-sweet sorbet to beat the heat.


There comes a point in every summer—like, say, right about now—when even ice cream feels too heavy, too creamy, too much. In sweaty times like this, sorbet is at the ready.

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Weekend Reads

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot,…

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot, is never a bad idea, but plum sorbet, elderflower sorbet, and strawberry frozen yogurt, are also good ways to cool down, using seasonal fruits, berries, and flowers.

Continue Reading Weekend Reads...