Recipes > Pineapple Sorbet w/ Rose

Pineapple Sorbet W/ Rose


This sorbet is the perfect palate cleanser and shows that fresh fruits and floral essences go hand in hand. When using floral essential oils, it is very important that they are pure food grade extracts, rather than cheaper, non-pure forms.
  • Serves: 3 1/2 cups
  • Active Time: 30 mins
  • Total Time: 2 hrs
  • Views: 15,601
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Preparing the Sorbet

Preparing the Sorbet
  • 5 cups fresh pineapple, cubed
  • 5 tbsp agave
  • 3 drops pure essential rose oil


Before you start the ice cream, make sure the bowl of your ice cream maker is completely frozen. Place an empty container to hold the finished ice cream in the freezer to chill.

Combine the pineapple, agave and oil in a high–speed blender. Blend on high until completely smooth.

Transfer to the refrigerator and chill or at least 2 to 3 hours or overnight, until very cold.

Turn the ice cream machine on and pour the pineapple mixture into the frozen ice cream insert. Let the machine run for about 30 to 40 minutes. Time will depend on your machine, so be sure to check the manufacturer’s directions.

When done, the sorbet should have a soft, creamy texture. If a firmer texture is desired, transfer the sorbet to an airtight container and place in a freezer until hard, about 2 to 3 hours.

Once frozen, you may need to let the sorbet sit for a few minutes at room temperature to soften before serving.

Scoop into bowls and enjoy as is or garnish with a brunoise (small dice) of fresh or roasted pineapple, if desired.

Note, sorbet can be made up to 3 days ahead and kept frozen until ready to serve.

Chef's Notes

If you do not have an ice cream maker, you can still make a delicious sorbet. To do this, simply pour the chilled pineapple mixture into a large casserole dish and place into the freezer.

After about 40 minutes, stir the mixture to break up any ice chunks that are forming. Place the mixture back into the freezer and continue to stir every 30 minutes or so. Basically, the more you stir it, the smoother the final texture will be.

When done, the mixture should be completely frozen, yet fluffy, like a snow cone or a granita.


  • Carleen R
    Carleen R
    Can you verify that the addition of high proof rum or other high proof alcohol prevents ice crystals from forming?
  • Lauren L
    Lauren L
    Hi Carleen. I have heard that this is true but I can't verify for sure. I have made ice cream with and without alcohol and achieved a smooth texture both ways. It looks like many people do think alcohol helps prevent ice crystals. Here is one article on the topic. Lauren
  • Carleen R
    Carleen R
    What if I wanted to use a fruit with soft pits (acerola) to make sorbet, the traditional way to juice these is in a blender with water or fruit masher and then strain. Since the consistency of this would be in liquid form would the process described above be the same?
  • Lauren L
    Lauren L
    Hi Carleen. I appreciate all of your engagement in the Rouxbe community! You always have great questions. Yes. Basically, if you have a balanced, delicious liquid you can use it as the base of your sorbet. Lauren
  • Rilla T
    Rilla T
    Would rose water I bought at an Indian grocery store be a good substitute for essential rose oil?
  • Lauren L
    Lauren L
    HI Rilla. Yes, you can use rosewater here. It will have a similar effect- perfumed and floral. Since rose water is less concentrated, you might add a teaspoon or so- I prefer a small amount, taste it and if you love it, add more. Lauren

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