• Sam Burgess

Pineapple Lime Sorbet

This 4-½ ingredient sorbet is a great way to use the ice cream maker for something less rich but still packed with flavor! The coconut milk helps the mouthfeel and the lime juice and zest help balance the sweetness of the pineapple. Great base for frozen cocktails as well!

Yield: 1 quart of sorbet


  • 4 cups ripe pineapple, diced

  • 3/4 cup sugar

  • 1 cup coconut milk

  • 1 tablespoon lime juice, fresh

  • ½ teaspoon lime zest


  1. Ensure your ice cream maker is frozen and ready to go.

  2. Use your favorite Forge To Table knife to prepare the pineapple by removing the core and dicing. The riper the pineapple the better the sorbet will come out!

  3. Place the pineapple in a food processor or blender with the sugar and coconut milk. Process until very smooth. Add lime juice and lime zest, and pulse a few times to incorporate. Refrigerate for 1 hour.

  4. Pour the refrigerated pineapple mixture into your ice cream maker and spin according to machine directions, until a creamy texture is achieved.

  5. Pour the pineapple sorbet into a freezer-safe dish, cover, and freeze for at least 2 hours or until desired consistency is reached. Enjoy!


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