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Pineapple sherbet in a pretty soapstone bowl. Refreshing pineapple sherbet with an IPA sorbet twist.
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5 from 7 votes

Pineapple Sherbet (or IPA Pineapple Sorbet)

This easy pineapple sherbet recipe can be easily modified to create an astounding IPA pineapple sorbet. Either dessert is incredibly refreshing on a hot summer day.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 6
Author: CraftBeering


  • 1 1/2 large pineapple ripe, not overripe or 1 large pineapple + 1 6-oz can of pineapple juice
  • 2 tbsp lime juice
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 cup whole milk if making sherbet version
  • 1 cup IPA if making IPA sorbet version (NEIPA or dry-hopped, low bitterness tropical fruit IPA or pale ale)


  • Start by preparing simple syrup.
  • In a small pan over medium heat bring the water to simmer, add the sugar and let simmer until reduced by half. Chill the syrup completely before using.
  • Peel, core and slice the pineapple. Blend the pieces in a blender and then strain the resulting fruit puree to capture and remove the fibers.
  • Place the strained pineapple puree in a bowl (if using only one pineapple add the pineapple juice) and add the chilled simple syrup and the lime juice.
  • If making pineapple sherbet, add the milk.
  • If making the IPA pineapple sorbet version, add the IPA.
  • Mix very well, refrigerate briefly to chill and just prior to adding to the bowl of your ice cream maker mix very well again.
  • Use the ice cream machine as directed in the product instructions.
  • Serve the sherbet/sorbet immediately with a slice of fresh pineapple as garnish or place in an airtight container and freeze for later use.