Frozen Fruit Sorbet

Frozen Fruit Sorbet
  • Prep: 5
  • Serves: 2


  • 440 g can crushed pineapple in natural juice, frozen


  1. Roughly chop frozen fruit and place in the bowl of a food processor. 
  2. Process until fruit becomes granular.  Scrape down sides of bowl with a spatula and process again.  Repeat 4-5 times until fruit mixture is a smooth, thick and creamy texture. 
  3. Spoon into bowls and serve immediately with fresh fruit, if desired.

Sorbet can be frozen in an airtight container; remove from freezer 30 minutes before serving to soften.


  • Banana sorbet: Blend 3 ripe bananas (frozen)
  • Blueberry sorbet: Blend 1 cup blueberries (frozen), 1 ripe banana (frozen) plus 2 tbsps low-fat milk
  • Mango sorbet: Blend the flesh of 1 mango (frozen), plus the juice of 1 lime
  • Tropical sorbet: Blend half a 440g can of crushed pineapple in natural juice (frozen), plus 1 ripe banana (frozen) plus the pulp of 1 passion fruit

Nutrition information

per serving per 100g
Energy 453 kJ 206 kJ
Protein 1 g 0.5 g
Fat, total 0.2 g 0.1 g
— saturated 0 g 0 g
Carbohydrate 23 g 11 g
— sugars 23 g 11 g
Fibre 4 g 2 g
Sodium 9 mg 4 mg

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