Enjoying a few scoops of this Baked Pineapple Sorbet, flavored with rum extract, is the perfect summer treat. Toasted under a broiler and sweetened with a touch of cane sugar takes this pineapple dessert to a new level.
*this post contains affiliate links which means that I may receive a commission off of any products purchased through those links at no extra cost to you.*
My husband’s favorite fruit of all time is pineapple! When we first found out that we were growing our family, we just happened to take a trip to Hawaii around the same time. My hubby was in bliss that he got to eat pineapple every day during our stay. When I told him my idea for this baked pineapple sorbet, he emphatically agreed that it needed to be done! This is for you, honey!
This baked pineapple sorbet is easy enough to make, but having a great pineapple to work within the beginning will make your life so much easier. Before diving into the recipe, let’s get you comfortable with pineapples.
Common Pineapple Questions
How to Tell When a Pineapple is Ripe
This question gets asked a lot! But it’s super simple to answer.
There are two methods that I’m aware of:
- Smell test
If the pineapple smells like it’s a pineapple, it’s definitely ripe! Usually, these pineapples have some green to them still but have yellow present in the outer skin.
- Pick a leaf
Now this one can be controversial to some but I’ve had nothing but good pineapples after smelling and then using this method. Pick a leaf from the middle part of the crown of the pineapple. If the leaf releases from the middle with relative ease, it’s perfect to use!
However, there is nothing wrong with taking a slightly under-ripe pineapple and letting it ripen on your counter for a day or two.
How to Cut a Pineapple
Cutting a pineapple is quite easy. I really hate thinking about using one purpose tools specifically for cutting a pineapple. All you really need is a sharp chefs knife.
- First, lay the pineapple on the cutting board and cut off the crown. Then cut off the bottom of the pineapple. This gives you a solid base to trim the outside of the pineapple.
- Using your chef’s knife, following the curvature of the pineapple, trim away the outside of the pineapple until the meat of the pineapple is exposed. Cut the pineapple in half, length-ways. Next, cut each half in half.
- The core will look a lot different than the meat of the pineapple; cut at the base of the core and down at an angle to completely remove it. Do the same to the other quarters of the pineapple.
How to Make Baked Pineapple Sorbet Recipe
This pineapple sorbet recipe was a fun one to develop. One thing that I wanted to be certain was the rustic look of this sorbet. I wanted to bring out the natural sweetness of the pineapple so I broiled the pineapple to get that sweetness and rustic look. You could also use a blowtorch like this one to get the same effect.
When broiling this pineapple, I highly recommend using aluminum foil. Parchment paper will just catch on fire and broiling will destroy silicone baking mats. Aluminum foil can take the beating with no effect on the pineapple!
Not all pineapples are sweet. How much sugar to add to your sorbet recipe depends on how sweet the pineapple is beforehand. Always check your pineapple first!
I opted to use cane sugar for my simple syrup because it’s less refined than table sugar which means that it’s sweeter. Making a cane sugar simple syrup is exactly the same as any other simple syrup. A 1:1 ratio will give you the perfect syrup to add to your pineapple sorbet base.
Usually, I’m all for straining everything for better consistency but this I left alone. There wouldn’t have been anything left to the sorbet based had I strained it. But the texture was still spot on after the sorbet recipe had churned and froze.
When it came to optimizing the flavor of this baked pineapple sorbet recipe, I wanted to get the most bang for my buck. While the flavor and sweetness of pineapple are great on its own, it’s elevated with just a touch of rum extract! You’ll feel like the Caribbean breeze is brushing through your hair when you get a bit of this! Even my husband, who is pretty much a pineapple purist, loved the touch of rum extract in this pineapple sorbet.
Just like with my other sorbet recipes (Orange and Basil, Honey and Blood Orange), I used my ice cream making attachment to churn my sorbet base. I opted to go a full twenty minutes of churning with this sorbet recipe, as opposed to the others, because I really wanted to see the color of the pineapple lighten up! And it did.
As always, allow this sorbet to harden in the freezer for a few hours before enjoying! I mean, you could put this in a glass and top it with some lemon-lime soda for a fun and refreshing drink as well!
I hope that you enjoyed this recipe as much as I had fun making it! If you really enjoyed it, leave a comment down below, along with a 5-star rating!
As an Amazon Associate, I earn from qualifying purchases
- 1 large pineapple, cleaned and cored
- ½ cup cane sugar
- ½ cup water
- 1 tsp rum extract
- Preheat oven to Broiler setting. Line sheet pan with aluminum foil. Place cored pineapple on the foil and allow to broil for about 5 minutes (or until darkened) on each side. Flip pineapple over to darken the opposite side.
- Meanwhile, bring to a boil in a small sauce pot, cane sugar and water until sugar is completely dissolved.
- Cut pineapple into smaller chunks, place chunks in blender. Place simple syrup and rum extract in blender as well. Blend until base is smooth. Cool in a medium mixing bowl for at least an hour.
- Set up ice cream maker. Place base in ice cream maker and churn according to ice cream makers instructions, about 20 minutes.
- Place in a glass storage container and top with lid. Allow to freeze for 3-4 hours before enjoying.
Nutrition InformationYield 6 Serving Size 4 ounces
Amount Per ServingCalories 80Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 20gFiber 0gSugar 19gProtein 0g
This nutrition information is just an estimate.