This dairy-free sorbet combines fresh pineapple puree with a simple syrup for a bright, tropical dessert. Its sweet-tart flavor makes it a refreshing option to serve between courses at a summer meal.
Bring the water and sugar to a boil in a saucepan, stirring until the sugar dissolves. Remove from the heat and let cool.
Blend the chopped pineapple with the lemon juice until smooth.
Mix the cooled syrup with the pineapple puree.
Pour the mixture into a shallow container and place it in the freezer. For the first few hours, scrape and stir it with a fork every 45 minutes. Once fully frozen, scrape into portions and serve.
Important: Let the syrup cool completely before mixing it with the pineapple puree, or the sorbet may become watery. This recipe contains no dairy or egg and is suitable for vegan and gluten-free diets. Store in a covered container in the freezer for up to three weeks.
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