Plant-Based Pineapple Orange Sorbet Recipe (No Ice Cream Maker!)

Cool down on a hot summer’s day with this refreshing, plant-based pineapple orange sorbet! It requires just six everyday ingredients and mere minutes of hands-on time to make. Yes, you have to wait for it to chill, but you don’t need an ice cream maker. This simple frozen dessert recipe uses a food processor or blender instead.

Pineapple Orange Sorbet is an Easy Recipe to Squeeze into Your Day

We originally shared this pineapple orange sorbet recipe over 15 years ago, but are giving this timeless dessert post a big update! It’s pretty delicious as is, but the formula is versatile, too. Here are some tips and ideas.

You can swap in fresh pineapple if you have a very ripe and juicy pineapple.
Fresh squeezed tangerine juice is a wonderful substitute for the orange juice.
If using store-bought juice, you can try a juice blend, like orange-mango.
The orange flavor is predominant. If you want the pineapple to shine more, substitute 1 cup of pineapple juice for 1 cup of the orange juice.
If you want a slightly creamier finish, substitute canned coconut milk for the water in the syrup.
You can substitute honey, agave nectar, or a sugar-free sweetener for the sugar, if desired.
You can certainly make this in an ice cream maker if preferred! If you use an ice cream maker, be sure to cool the mixture for an hour or two in the refrigerator before churning. The end result will be a creamier sorbet. The texture when made without an ice cream maker is like a cross between a sorbet and a granita.

Special Diet Notes: Pineapple Orange Sorbet

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Plant-Based Pineapple Orange Sorbet

Author: Adapted from Allrecipes

Recipe type: Dessert

Cuisine: American

½ cup water
½ cup sugar
1 (20-ounce) can crushed pineapple in juice
2 cups orange juice (not from concentrate; fresh-squeezed, if possible)
1 tablespoon lemon juice
1 teaspoon orange zest

Put the water and sugar in a small saucepan. Place the pan over medium-high heat and cook until the sugar is dissolved.
Put the pineapple and its juices in your food processor or blender, and puree until smooth.
Transfer the pineapple puree to a metal bowl, and stir in the orange juice, lemon juice, and orange zest. Taste test, and stir in the syrup, to taste. The sweetness level can very, based on your fruit.
Freeze the sorbet until slightly firm, but not frozen.
Process the mixture again in your food processor or blender, or beat with a hand mixer until smooth.
Transfer the sorbet to a freezer-safe container and freeze until firm, about 2 hours.

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