Name: Pineapple Sorbet (Reduced Sugar)
Total time: 6 h 45 min
Ingredients: 1 cup water; 1 teaspoon low- or no-sugar-needed fruit pectin; ¼ teaspoon salt; ⅓ cup plus ¼ cup Sucanat (3 ounces/85 grams); 18 ounces (510 grams/3 cups) chopped pineapple

Why This Recipe Works

For a great low-sugar pineapple sorbet, we started by pureeing the fibrous fruit and straining out any solids that might disrupt the sorbet’s velvety consistency. To avoid an icy texture, we froze a small amount of the base before churning. We were surprised to discover that the churning time had a big impact on the final texture. Although sorbet churned for 30 minutes appeared promisingly thick and ice cream–like, the added air encouraged larger ice crystals to form and resulted in a crumbly texture and muted flavor. Reducing the churning time fixed the problem.

Before You Begin

You can learn more about Sucanat in this article. For fruit pectin, we recommend both Sure–Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No–Sugar Needed Pectin. Do not skip grinding the Sucanat in step 2, or the sorbet will be too icy.

Instructions

Combine water, pectin, and salt in medium saucepan. Cook over medium-high heat, stirring occasionally, until pectin is fully dissolved, about 5 minutes. Remove saucepan from heat and let cool slightly, about 10 minutes.

Working in 2 batches, grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process pineapple, ground Sucanat, and cooled water mixture in food processor until smooth, about 30 seconds. Strain puree through fine-mesh strainer into bowl, pressing on solids to remove pulp (you should have about 3½ cups puree); discard solids. Transfer 1 cup puree to small bowl and place remaining puree in large bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours or up to 24 hours. (Small bowl will freeze solid.)

Remove puree from refrigerator and freezer. Using tines of fork, scrape frozen puree into large bowl with chilled puree. Stir occasionally until frozen puree has fully dissolved.

Churn in ice cream machine until mixture resembles thick milkshake and lightens in color, 10 to 15 minutes. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or up to 5 days. Serve.