Method 1: Blender Method (No Ice Cream Maker)

Step 1: Freeze the Pineapple

1. If using fresh pineapple: Peel, core, and chop into 1-inch chunks. Spread on a baking sheet in a single layer and freeze until solid (at least 4 hours or overnight).
2. If using pre-frozen pineapple chunks: They’re ready to use straight from the bag!

Step 2: Blend the Sorbet

1. Add frozen pineapple chunks to a high-powered blender or food processor.
2. Add ⅓ cup sugar, 2 tablespoons lime juice, and a pinch of salt.
3. Blend on high speed, stopping frequently to scrape down sides and stir the mixture. It will be chunky at first, then gradually become smoother.
4. Keep blending and scraping until the mixture transforms into a smooth, creamy consistency resembling soft-serve. This takes 3-5 minutes. Be patient—it will happen!
5. Taste and adjust: Add more sugar if you want it sweeter, more lime if you want it tangier.

Step 3: Serve or Freeze

1. At this point, the sorbet is at “soft-serve” consistency. You can serve immediately for soft, creamy sorbet!
2. For firmer, scoopable sorbet: Transfer to a freezer-safe container, smooth the top, press plastic wrap directly against the surface, cover, and freeze for 4-6 hours until firm.

Step 4: Scoop and Enjoy

1. Remove from freezer and let sit at room temperature for 5-10 minutes to soften slightly (sorbet is best enjoyed at 10-15°F, not rock-hard).
2. Scoop and serve!

Method 2: Ice Cream Maker Method

Step 1: Make the Base

1. In a blender, combine 4 cups fresh (not frozen) pineapple chunks, ⅓ cup sugar, 2-3 tablespoons lime juice, and optional pinch of salt.
2. Blend until completely smooth.
3. Taste and adjust sweetness/tartness.
4. Cover and refrigerate until very cold (at least 2 hours, preferably overnight).

Step 2: Churn

1. Pour the chilled mixture into your ice cream maker.
2. Churn according to manufacturer’s instructions (typically 20-25 minutes) until thick and frozen to soft-serve consistency.
3. Transfer to a freezer-safe container and freeze for 2-4 hours until firm.