Pineapple Sorbet

Preparation info

  • Difficulty


  • Yield about

    2 quarts

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

One of Jeremiah’s favorite desserts, and one for which he has a great nostalgia, is from Escoffier: Peaches Rose Cheri. Nostalgic because of its white peaches and favorite because of its pineapple ice (to say nothing of its sabayon and rose petals). Pineapple sorbet is among the best because of its texture, which is perfect and easy to achieve.


  • 3 ripe pineapples, peeled and cored
  • cups Simple Syrup
  • teaspoons freshly squeezed lemon juice
  • Pinch salt


Cut the pineapple into 2-inch pieces. Place the pieces in a food processor fitted with a metal blade. Purée the pineapple pieces and then strain them through a medium-holed sieve. There should be 6 cups of pineapple purée. Place the purée into a bowl and add the remaining ingredients.

Freeze according to ice cream machine manufacturer’s instructions.