5 Ingredient Strawberry Pineapple Sorbet
5 Ingredient Strawberry Pineapple Sorbet
Ingredients
- 1 pineapple, whole
- 1 pound strawberries
- 1/4 cup coconut milk, up to 1/2 cup total, as needed
- 1/4 cup honey
- 1 limes, up to 2 total, juiced, as needed
Instructions
- 1
Prepare the fruit: Cut the top and bottom off the whole pineapple. Stand it upright and slice off the skin, following the curve of the fruit. Remove any remaining "eyes" by cutting V-shaped grooves around them. Quarter the pineapple lengthwise, remove the tough core, and then chop the pineapple flesh into chunks. Hull the 1 pound of strawberries by removing the green tops, and slice them in half or quarters if large.
⏱️ 10 min
- 2
Freeze the fruit: Place the chopped pineapple chunks and prepared strawberries into a freezer-safe container or bag. Allow the fruit to freeze for at least 4-6 hours, or ideally overnight, until solid.
⏱️ 240 min
- 3
Blend the sorbet: Once the fruit is thoroughly frozen, transfer it to a high-speed blender or food processor.
⏱️ 1 min
- 4
Add 1/4 cup of coconut milk, 1/4 cup of honey, and the juice from 1-2 limes to the blender with the frozen fruit.
⏱️ 1 min
- 5
Blend the ingredients until a smooth, sorbet-like consistency is achieved. Start blending on a low speed and gradually increase. You may need to stop and scrape down the sides of the blender occasionally to ensure all ingredients are incorporated.
⏱️ 2 min
- 6
Adjust consistency (if needed): If the mixture clumps up or is too thick to blend smoothly, add a little more coconut milk (up to 1/2 cup total) or additional lime juice, a small amount at a time, and continue blending until the desired smooth consistency is reached.
⏱️ 1 min
- 7
Serve the strawberry pineapple sorbet immediately.
Kitchen Tools
Nutrition Facts (per serving)
5 Ingredient Strawberry Pineapple Sorbet
- 1 pineapple, whole
- 1 pound strawberries
- 1/4 cup coconut milk, up to 1/2 cup total, as needed
- 1/4 cup honey
- 1 limes, up to 2 total, juiced, as needed
Instructions
- 1
Prepare the fruit: Cut the top and bottom off the whole pineapple. Stand it upright and slice off the skin, following the curve of the fruit. Remove any remaining "eyes" by cutting V-shaped grooves around them. Quarter the pineapple lengthwise, remove the tough core, and then chop the pineapple flesh into chunks. Hull the 1 pound of strawberries by removing the green tops, and slice them in half or quarters if large.
⏱️ 10 min - 2
Freeze the fruit: Place the chopped pineapple chunks and prepared strawberries into a freezer-safe container or bag. Allow the fruit to freeze for at least 4-6 hours, or ideally overnight, until solid.
⏱️ 240 min - 3
Blend the sorbet: Once the fruit is thoroughly frozen, transfer it to a high-speed blender or food processor.
⏱️ 1 min - 4
Add 1/4 cup of coconut milk, 1/4 cup of honey, and the juice from 1-2 limes to the blender with the frozen fruit.
⏱️ 1 min - 5
Blend the ingredients until a smooth, sorbet-like consistency is achieved. Start blending on a low speed and gradually increase. You may need to stop and scrape down the sides of the blender occasionally to ensure all ingredients are incorporated.
⏱️ 2 min - 6
Adjust consistency (if needed): If the mixture clumps up or is too thick to blend smoothly, add a little more coconut milk (up to 1/2 cup total) or additional lime juice, a small amount at a time, and continue blending until the desired smooth consistency is reached.
⏱️ 1 min - 7
Serve the strawberry pineapple sorbet immediately.