Pineapple-Orange Sorbet

Pineapple-Orange Sorbet ~ Cool down with this smooth and tropical sorbet, a refreshing dessert just perfect for those hot summer days.Pineapple-Orange Sorbet ~ Cool down with this smooth and tropical sorbet, a refreshing dessert just perfect for those hot summer days

We’re still in the dog days of summer here in the South; 90° days have been our norm since May and it’s only the beginning of August, with plenty of scorchers ahead. So I’m always on the lookout for refreshing desserts to help keep us cool. It’s been a while since I shared Banana Berry Sorbet and recently Rebecca shared her Lime Sorbet, which reignited my craving for smooth and cool sorbet. If you’ve never made sorbet, it’s very easy to make and is versatile, allowing for a wide range of flavors sure to please any palate. I’ve been searching for an orange and pineapple dessert combination, so Pineapple-Orange Sorbet was an easy choice.

Pineapple-Orange SorbetPineapple-Orange SorbetThis was also a great recipe to have my girls involved in the preparation. They slow the process a bit with their questions and distractions, but the experience is fun for all of us – and they gain invaluable kitchen knowledge along the way. With this recipe, they took turns grating the orange zest and squeezing the juices. They loved how we used all of the orange (zest and juice) and gave the scraps to the birds, who happily cleaned out what we didn’t use.

Pineapple-Orange Sorbet

Pineapple-Orange SorbetThe hardest part of this recipe is harnessing enough patience to wait for it all to freeze. Your patience will pay off, though, once you take a cool spoonful of this sorbet. I adjusted my measurements slightly, adapting from, and was thrilled with the perfect balance of orange and pineapple.

I used canned pineapple for the batch shown and listed here, but I would imagine that using fresh pineapple would increase the sweetness – so your sugar mixture might have to be adjusted so it’s not too sweet. Conversely, if your freshly-squeezed orange juice is on the tart side, you may need slightly more sugar to offset the tartness. I used a combination of half store-bought orange juice with half freshly-squeezed and the sweetness was spot-on in relation to my sugar mixture. Once completely frozen, allow the sorbet to thaw slightly for easier and smoother scooping. I found that the sorbet stuck to my scoop more when frozen versus being slightly thawed.


Pineapple-Orange Sorbet

Rating: 41

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Pineapple-Orange Sorbet

Adapted from's Pineapple Orange Sorbet


  • 20 oz. can of pineapple, crushed or chunks
  • 1-3/4 c. orange juice
  • 1/4 c. lemon juice
  • 1/2 c. sugar
  • 3/4 c. water
  • 1–2 tsp. freshly grated orange zest


  1. In a medium saucepan, combine water and sugar and simmer over medium high heat until sugar is dissolved.
  2. In a blender or food processor, puree pineapple along with its juice until smooth.Transfer to a metal bowl and stir in sugar water, lemon juice, orange juice and orange zest.
  3. Pour mixture into a parchment-lined (easier removal) metal pan and freeze until slightly firm, but not frozen.
  4. Process mixture again in the blender or beat with an electric mixer until smooth.Transfer to a freezer-safe container and freeze until firm, approximately 2 hours.
  5. Once frozen, thaw slightly before serving for easier scooping.

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  1. This is so beautiful. I hope you bring it over t Food on Friday. Cheers from carole’s chatter

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