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3-Ingredient Pineapple Sorbet

3-ingredient pineapple sorbet that turns frozen pineapple, lime juice, and honey into a vivid yellow, spoonable frozen treat. Blend until completely smooth, then freeze for a firmer scoop or scrape for a granita texture.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

3 ingredients
  • 4 cup frozen pineapple chunks
  • 2 tbsp lime juice
  • 2 tbsp honey or agave Use honey or agave, or adjust to taste.

Equipment

  • 1 stand mixer

Method
 

Soften and blend
  1. Let frozen pineapple chunks sit at room temperature for 5 minutes to soften slightly, which helps your blender run smoothly (aim for softened edges, still icy in the center).
  2. Blend softened pineapple chunks with lime juice and honey or agave in a high-powered blender until completely smooth, 30 to 60 seconds, watching for a uniform vivid yellow texture with no visible chunks.
  3. Taste the blended mixture and adjust sweetness or acidity by adding a little more honey or agave or more lime juice as needed.
Serve or freeze
  1. Serve immediately as a soft sorbet for a spoonable texture right away.
  2. If you want a firmer scoop, transfer the sorbet to a freezer container and freeze for 2 to 4 hours, until icy but scoopable.
  3. For a granita texture, scrape the frozen surface with a fork to create crystals.
  4. For a smooth sorbet after freezing, blend again briefly until creamy and scoopable.

Notes

Pro tip: If your blender struggles, stop and scrape down the sides, then blend again—keeping the mixture icy helps it stay intensely tropical. Refrigerate leftover sorbet for up to 1 day (it will soften quickly); freeze up to 2 weeks in a sealed container. Dietary swap: keep it dairy-free naturally (it is already), and use agave instead of honey if you prefer.