This delicious strawberry pineapple sorbet is an easy 4 ingredient frozen treat that is the perfect fruit treat. It’s refreshing, and is the perfect summer dessert!
This strawberry pineapple sorbet is one of my new favorite desserts for a hot day. It’s so sweet and refreshing, and bursting with those yummy strawberry and pineapple flavors.
This sorbet is naturally a beautiful pink color, it’s made with fresh fruit, with only 4 ingredients, and only a few minutes of active time. The only hard part is being patient for it to freeze in the freezer. But it’s definitely worth it, and is a must make during the summer!
Ingredients Needed to make Strawberry Pineapple Sorbet:
- frozen strawberries
- frozen pineapple
- simple syrup (a 1 to 1 ratio of water and granulated sugar, boiled together on the stove until the syrup is dissolved)
- fresh lemon (for lemon juice and lemon zest)
How to make Strawberry Pineapple Sorbet?
Add the frozen strawberries, pineapple, simple syrup, lemon juice, and lemon zest to a high powered blender or a food processor. Blend the mixture up until it is totally smooth. (If it’s too thick you can add some extra liquid 1 TBS at a time, use water or more simple syrup)
Pour the sorbet mixture into a 9×5 bread pan and spread the top smooth. Cover the pan and place it in the freezer for 5 to 6 hours.
Let the sorbet sit at room temperature for 15 to 25 minutes before scooping to let it soften enough to scoop, and for the best creamy, smooth, texture.
How to make Strawberry Sorbet with honey?
Instead of using the simple syrup you could also add a combination of honey and water. The recipe calls for 1/4 cup simple syrup – you would substitute 2 TBS honey and 2 TBS water for the simple syrup, if desired.
How to store Strawberry Pineapple Sorbet?
Keep any leftover sorbet in container covered with plastic wrap and foil, or with a lid. It will stay good in the freezer for up to 2 weeks.
How to make simple syrup?
Add 1 cup of water and 1 cup of granulated sugar to a small sauce pan over medium heat. Stir it together until the sugar is dissolved. Pour it into another bowl, or cup, and let it cool. It will stay good in a container with a lid, kept in the fridge for up to 1 month.
It’s great to use for drinks like lemonade, and other drinks too.
Tips for making Strawberry Pineapple Sorbet:
- You can try a variety of different frozen fruits, though I can’t say how they’ll all taste together – but some other combos that might be yummy, strawberry and orange, strawberry and banana, raspberry and peach, watermelon, etc.
- If you can’t find frozen strawberries or frozen pineapple you can use fresh. Cut them into bite zies pieces and place them on a baking tray lined with parchment paper, and freeze for 6 hours, or overnight.
- The lemon is optional, but I love the slight pop of flavor and tang it adds to the sorbet.
- You can add more simple syrup to the mixture for a sweeter taste.
- If you don’t want to wait to enjoy this yummy treat you can eat it straight out of the blender. It will not be a thick scoop-able consistency, and will be a bit softer, like a thick smoothie.
Strawberry sorbet is such an amazing summer dessert – and this one is extra amazing because you can make it with out an ice cream maker.
This strawberry pineapple sorbet is so refreshing, it’s the perfect treat for cooling down with on a hot day. It tastes a bit like a yummy tropical drink, and makes me think I’m at a beach, or on a tropical island, and who can say no to that?!
More Frozen Dessert Recipes:
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- 2 cups frozen strawberries
- 2 cups frozen pineapple
- 1/4 cup simple syrup
- 2 TBS lemon juice (optional)
- 2 tsp lemon zest (optional)
- Add the frozen strawberries, pineapple, simple syrup, lemon juice, and lemon zest to a food processor or blender.
- Blend them up together over high speed until nice and smooth.
- Scoop the mixture into a 9x5 loaf pan, and smooth out the top.
- Cover it with plastic wrap and place it in the freezer for 6 hours, up to overnight.
- Remove from the freezer 15 to 25 minutes before scooping and serving for the best texture.