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Pineapple Sorbet

Pineapple Sorbet
  • 11/2 ServingsServings


  • 4 cups cubed fresh pineapple or drained unsweetened canned pineapple
  • 1/2 cup dark brown sugar
  • Seeds scraped from 1/2 a vanilla bean or 1/2 teaspoon vanilla extract


  1. Puree the pineapple, sugar, and vanilla in a food processor or blender. Let the mixture stand for several minutes to allow the sugar to dissolve. Chill completely.
  2. Process the sorbet mixture in your ice cream machine, following the manufacturer’s instructions. Transfer the sorbet to a covered container and freeze until hard, at least 4 hours or overnight.

Source: Chef Laura Frankel - Jewish Cooking For All Seasons (Wiley)