Make this Pineapple Sorbet in the Yonanas frozen treat maker with a package of frozen pineapple. Top with a drizzle of Lime-Mint White Balsamic Reduction. This elegant sweet/tart dessert is fat-free and sure to please.
Yum, Pineapple Sorbet! Fruity and fresh, cool and refreshing- pineapple sorbet just calls out to summer memories. Gulping big spoonfuls of Dole Whip at Disney Land, making frozen slushies with Mom, or sucking on a cold fruity popsicle on a hot summer day.
What if I told you that this pineapple sorbet could be enjoyed any time of year because it uses packaged frozen pineapple you can buy in your grocer’s freezer. And what if I told you it was as easy to make as pushing some frozen pineapple chunks down a chute-and out comes the sorbet!
This pineapple sorbet is extra special though because it is topped with a drizzle of the most delicious tangy-sweet sorbet topping ever: My Lime-Mint White Balsamic Reduction Syrup. The recipe for the balsamic syrup topping is included with this recipe card but is only for two servings. I highly recommend you pop over to the linked recipe on the blog and make that instead. The amount is doubled and honestly, you will find a use for this tangy-sweet syrup! It’s that good!
FAQs About the Pineapple Sorbet with Lime-Mint White Balsamic Reduction Syrup Recipe:
Please read through the FAQs sections for pro tips and suggestions so that you can make and enjoy the best refreshing frozen treat too!
This recipe calls for frozen pineapple. Can I use fresh pineapple instead? How about canned pineapple?
Of course, you can! You are going to have to cut the fresh pineapple and freeze it though. Go for it. Can you use canned pineapple too? Again, yes. Buy the pineapple in its own juice. We don’t need all that extra sugar! Then drain and freeze in a single layer on a cookie sheet so that the chunks don’t stick together. Also note, 16 ounces is the equivalent of about 46 pieces.
You mentioned Dole Whip. It this the same thing I can get at Disney?
Basically! The texture will be very smooth and taste like Dole Whip. They may use a sweeter pineapple than you do. That’s okay because you will be drizzling the lime-mint white balsamic reduction syrup on top. You win!
This recipe is made in the Yonanas Frozen Treat Maker Machine. I don’t have one…
I didn’t have one until recently myself. In fact, I saved my birthday money to get one! That’s right, I’m a married woman with adult kids and saving my birthday money….life is good!
BUT it is my understanding that you can make this using a food processor as well. I can’t give you those directions though, because I don’t have one. (I need to start saving next year’s birthday money for a food processor.) So…if you happen to make this in your food processor, please let me know how it’s done in the comments below.
Isn’t vinegar sour tasting? Will the balsamic reduction taste good with the sorbet?
Excellent question! The balsamic reduction is made with more sugar than is normally used in a vinegar reduction and so it will be more syrup-like. A tangy-sweet syrup.
The recipe mentions using a non-reactive pan. What is that?
The instructions call for you to use a “non-reactive” pan. First off, a reactive pan will react with highly acidic foods – such as vinegar. The flavor or color might be affected and the acid might pit your pan. A reactive pan would be aluminum, cast iron, or unlined copper. Don’t use this type of pan. Stainless steel is your best bet. Read more in this very informative article by Queen Martha (Stewart) herself.
How do you get the sorbet into the crystal cups so nicely without smearing the edges and making a big mess?
Pro tip: Fill a pastry bag, cut the tip-off making a hole about as big as your pinky finger, and then squeeze it in.
Items I found useful in making this recipe (affiliate links):
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Pineapple Sorbet with Lime Mint White Balsamic Reduction Syrup
- Yonanas Frozen Treat Maker
- 2 Tablespoons lime juice fresh from 1 lime
- 1/4 cup mint leaves loosely packed
- 1/2 cup white balsamic vinegar
- 1/4 cup organic sugar
- lime zest from 1/2 lime
- 16 ounces frozen pineapple chunks
- Juice 1 lime and zest half of the lime. You will need a total of 2 tablespoons lime juice. Set zest aside.
- Strip mint leaves from stem and place in a small bowl along with lime juice. Muddle with a muddling stick, spoon, or another device. Allow to sit for 30 minutes.
- Strain the lime juice and put into a small non-reactive pan along with the white balsamic vinegar and sugar.
- Stir well to incorporate sugar. Bring to a gentle boil and reduce heat to simmer, stirring occasionally, for no more than 30 minutes.
- The white balsamic reduction will be the consistency of maple syrup and will have reduced to about 1/4 cup.
- Add in lime zest. Pour into a small container and cool in the refrigerator.
- After the syrup has thoroughly cooled. Take frozen pineapple out of the freezer and allow to sit on the counter for a few minutes.
- Run through the Yonanas maker according to manufacturer's directions.
- Drizzle balsamic syrup on top.