Pineapple watermelon sorbet for the summer feels! This sorbet is so fruity, and refreshing and colorful. It has two hues of color since pineapple and watermelon have contrasting colors. Sorbets are equivalent to slushies but more smooth. This classic dessert is not to be missed this summer!
This pineapple watermelon sorbet is entirely blended. The watermelon and pineapple are prepped by chopping and freezing them. You will need lime or lemon to make it sharper in sweetness. Another important ingredient is sweetener. The most common choice here is syrup-maple syrup, honey or simple syrup. I used honey in this recipe. If you want this two-toned sorbet, you will have to blend them separately. This will give you the chance to swirl and layer the two colors.
You can freeze this is an 9×5 inch loaf pan ot two 8×4 inch loaf pans. The pan doesn’t need to be lined. Just alternate the two blended purees in the pan until they are used up. Then swirl the top with a cool design if you like. You don’t need any extra toppings or anything. These are literally the main ingredients of a sorbet. Let the sorbet sit for a bit before serving. This can be served in a bowl or tall glass. Store any leftovers back into the freezer.
Ingredients
Watermelon puree
1/4 seedless watermelon, peeled and chopped
1/4 cup honey or simple syrup
1 lemon, squeezed
1/2 cup chilled water
Pineapple puree
1 pineapple, peeled and chopped
1/4 cup honey or simple syrup
1 lemon, squeezed
1/2 cup chilled water
Instructions
- Blend separately.
- Freeze together in a 9x5 loaf pan for 4 hours.
- Let it sit for a while before serving.