Cool down with this Non-dairy Fresh Pineapple Sorbet recipe this summer

I love a cool, refreshing sweet treat when the temperatures reach the upper 90s—or higher. And this Non-dairy Fresh Pineapple Sorbet does not disappoint. 

It is a light fruity dessert that is all-natural and dairy-free while remaining deliciously satisfying without weighing you down. It’s the ideal way to wrap up a delightful summertime meal or cool down on a hot afternoon, and it can easily be turned into an alcoholic beverage for entertaining, too.

Non-dairy Fresh Pineapple Sorbet

Yields 1½ quarts

8 cups fresh cut pineapple

¼ cup agave syrup

1 cup unsweetened coconut milk

1 teaspoon pure vanilla extract

2 tablespoons dark rum (optional)

1. Place the cut pineapple into a large blender or food processor. Add in the agave syrup.
2. Pulse until the pineapple is pureed. With the blender running, pour in the coconut milk, vanilla and rum if desired.
3. Puree until the mixture is smooth. Pour the mixture into a large freezer-safe container with a tight-fitting lid.
4. Place the pineapple sorbet into the freezer for 6 to 8 hours or until it’s completely frozen.
5. Before serving, remove the sorbet from the freezer and allow it to sit at room temperature for about 5 minutes. This sorbet will last in the freezer for up to a month.

This article was originally published in the July 2024 issue of 225 Magazine.