I've wanted to make a fruit sorbet since the summer months. I was finally able to do a no churn fruit sorbet during the healthy series on Instagram and it was delicious. Orange Pineapple Sorbet was really simple and is a must try. You can use just fruit juice in your sorbet or you can add tiny bits of fruit in it as well for texture and bursts of flavor.
Juice:
For sorbets it's always best to use fresh squeezed juice. You can use any freshly made juices you prefer for this. For fruit that doesn't produce much juice like strawberries, raspberries and blueberries, it's best to blend them in a tiny bit of water. I used my juicer to make fresh pineapple juice and hand squeezed the oranges for fresh orange juice.
No Sugar:
Orange Pineapple Sorbet was made to replace sugary desserts. I did not add any sugar because of this. Try to find the ripest pineapple you can or let your pineapple sit for a few days until it is very ripe. The riper the fruit, the sweeter it is.
No churn:
If you don't have an ice cream machine, don't worry! This no churn method is simple and easy. You will need to freeze the juice, blend it with a splash of additional juice and refreeze it. Adding water to the sorbet will cause lots of ice shards to form. It's a much better idea to use a juicer rather than a blender to get all of the juice extracted from the fruit and to only use freshly squeezed juice for blending.
Serve:
Scoop the sorbet into a pretty glass and garnish with mint and orange slices.
Ingredients
- Juice from a whole pineapple
- Juice from 5 medium oranges
- Juice from 1 inch knob ginger
Instructions
- To get the juice from the pineapple, use an electric juicer. Follow the manufacturer's instructions for the best way to extract the juice. You may or may not need to cut the fruit into smaller pieces and run it through the juicer or remove the skin.
- Hand squeeze the oranges or use the juicer to process the oranges.
- Combine the juice in a loaf pan and place in the freezer overnight.
- Allow the frozen juice to slightly though so that it is easy to remove from the pan. Slice the frozen juice and blend in a high powered blender with a little less than ¼ cup of juice.
- Use a spatula to smooth the mixture back into the pan and freeze overnight or until set, about 2-3 hours.
- Before serving, you may need to thaw the sorbet for a few minutes. Scoop and serve immediately.
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