Just in time to help you survive this summer’s heat wave meet my refreshingly delicious Pineapple Coconut Sorbet. Super bonus that it is gluten free and vegan too!!  

I originally shared this recipe on April 27, 2011. I have updated the images and some of the text today.

We literally have been melting here in Vermont. The temps have been in the high 90’s and with the humidity it felt like over 100 degrees. It is an understatement to say that we are not used to that kind of heat here.

So all I can think about are simple quick and cool recipes. Enter this lovely Pineapple Coconut Sorbet. The flavor combination is obviously tropical (I even doubled down by adding lime juice, lemongrass and ginger), the method is super easy and the resulting sorbet is light, creamy and uber refreshing.

Typically I make sorbet with 1 part simple syrup mixed with one part fruit puree. [If you’re wondering, simple syrup is just half sugar and half water simmered until the sugar melts.] This time, I made the syrup with pineapple juice instead of water, and used a mixture of sugar and agave for added sweetness.

Then to further build layers of flavor, I added lime zest, lemongrass and ginger. Not to be upstaged is the creamy coconut, which gives it a really creamy texture. But because I used “light” coconut milk, it actually only has three grams of fat per serving. Yipee!  All this and it is vegan too.

The method is so simple. Just simmer, chill, strain, freeze. Seriously, that’s it! You will be amazed at the creamy dreamy sorbet you can churn out with such little effort and just a few ingredients. You won’t even break a sweat unless of course it’s 98 degrees outside and you don’t have air-conditioning. True story!:)

The tropical flavors just add to the refreshing nature of this sorbet.  Pineapple and coconut are a classic combination. I wanted to temper the sweetness a bit, so I added lime juice and lemongrass. I love lemongrass because of course it’s lemony and adds that awesome tanginess without the bitterness. Then I threw in some grated ginger root to really round out this awesome flavor profile with a little zesty warm sweetness. Sweet, tangy, spicy, creamy, cold… yes please and thank you!!

The Difference Between Sorbet and Other Frozen Treats

• Sorbet contains fruit juice/puree or water, flavorings and sugar that is usually churned in an ice cream maker. It contains no diary.
• Sherbet is very similar to sorbet with just a little dairy added to it.
• Granita ingredients are also similar to sorbets except they aren’t always fruit based… think a coffee or champagne granita. They are not churned and a fork is used to repeatedly scrape the mixture during the freezing process to break up the structure into icy flakes. Like this honey sweetened champagne granita.
• Ice Cream contains at least 10% milk fat which is required by the USDA. It is usually churned and often sweeter than sorbet. Like this sweet corn ice cream.

Don’t miss checking out a few of my other summertime dessert favorites…

chocolate raspberry yogurt pops

blueberry almond tart

chocolate hazelnut raspberry tart

strawberry rhubarb shortcakes

red, white and blue berry buttermilk tart

angel food cake

honey blueberry lemon quick bread

So pull out that ice cream maker and make this sorbet! You’ll be able to say nice try Mother Nature, but I got this one!

pineapple coconut sorbet

• Prep Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings

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Description

Just in time to help you survive this summer’s heatwave meet my refreshingly delicious Pineapple Coconut Sorbet. Super bonus that it is gluten free, low fat, and vegan too!!  

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Ingredients

• 1 ¼ cup pineapple juice
• ¾ cup sugar
• ¼ cup agave syrup
• 1 tablespoon chopped lemongrass
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon grated ginger root
• Pinch salt
• 1 15-ounce can “lite” coconut milk

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Instructions

1. Stir pineapple juice, sugar, agave syrup, lemongrass, lime zest, lime juice, ginger root and salt in a small saucepan. Bring to a simmer stirring occasionally until the sugar is completely dissolved. Stir in the coconut milk.
2. Chill the sorbet base by placing the saucepan in a bowl of ice water (ice bath) or in the refrigerator until cold. Strain into ice cream maker and process according to manufacturers instructions. Transfer the sorbet to a sealable container and place in the freezer until firm, or enjoy while still soft and creamy.

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Notes

Special Equipment: Ice Cream Maker.

11 g Added Sugars, 0 mg Cholesterol

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Nutrition

• Serving Size: 1/2 cup each
• Calories: 85
• Sugar: 14 g
• Sodium: 2.4 mg
• Fat: 2.7 g
• Saturated Fat: 2.4 g
• Carbohydrates: 16 g
• Fiber: 0.5 g
• Protein: 0.4 g

Here are the original images associated with this blog post.