Sorbet Lovin’

Well here in the UK, the sun seems to be on its way out. It’s still pretty cool outside but the blue skies are slowly no longer gracing us with their exuberance. I know, though, that’s only for us here in the UK, a lot of you elsewhere will still be enjoying the rays of sunshine. However, for those of us who’d still like a bit of a cool-me-down dessert, I have made just that! Sorbet’s are great because they come in so many different flavours, are dairy free PLUS it’s a healthier option (depending on the way you make it of course; this recipe is sugar-free) to other frozen dessert alternatives.

Here is the recipe:

Pineapple & Orange Sorbet


  • 1 medium pineapple (to yield 3 cups)
  • 1/2 large orange, peeled
  • Zest of 1/2 an orange


  1. Remove the peel of the pineapple and then the core. Dice into small, bite-size chunks and then place on a baking sheet lined with parchment paper. Freeze until frozen, about 4-5 hours.

  2. Place the frozen pineapple chunks in the food processor, as well as 1/2 of an orange, peeled. Add the zest as well.

  3. Process until smooth. This may take a few minutes to allow it to become more slushy. You may need to get a spoon and mix it up a bit in the food processor (while it’s off!). You can add a little water to this process to speed it up, if desired.

  4. Freeze in airtight container to harden more, if desired, or serve immediately.

And voila! You have your sweet pineapple and orange sorbet! Enjoy!


Deborah x

(Recipe adapted from:


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