Pineapple Sorbet with Baobab and Mint
Fresh and zingy, my Pineapple Sorbet with Baobab and Mint will refresh and cleanse. Light and thirst quenching, it’s easy to make and naturally gluten free and vegan.
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Pineapple Sorbet with Baobab – Fresh, zingy and ready to revitalise
Looking for a dessert that is fresh, zingy and ready to revitalise? Meet my Pineapple Sorbet with Baobab and Mint… A taste-bud tingling, palate-cleansing sorbet that’s perfect either at the end of a meal, or just because you need a bit of a refreshing boost.
Originally created back in 2013, it has maintained its place in the Gluten Free Alchemist ‘ice cream’ hall of fame… Not just for its uniqueness, but because it is delicious, thirst-quenching and healthy. All the ingredients are naturally gluten free as well as being vegan, which makes Pineapple Sorbet suitable for most diets.
What is Sorbet?
Anyone who has ever eaten sorbet will know that it is different from ice cream… Sorbet is essentially created from two ingredients… Puréed fruit and sugar, which is then churned until frozen.
Ice cream on the other hand, contains milk fat and protein which gives it a creamier, more viscous consistency.
If you’ve taken a sneak-peak at the recipe card below, you’ll have noticed my recipe for Pineapple Sorbet does contain almond milk. So, does that make this recipe ice cream rather than sorbet? I think not! Given that almond milk is essentially water, contains no dairy and almost zero fat, I am sticking with this being a Pineapple Sorbet. It certainly tastes that way.
What is Baobab?
The Tree of Life
The Baobab tree is also known as The Tree of Life. It grows extensively across the savannahs of Africa. A giant of a tree, it is a prehistoric succulent, known to live for thousands of years. Anyone who has ever travelled the plains of Africa will know it is a real treasure to behold. Its majesty and beauty speaks of an ability to sustain life and positivity in an otherwise dry and barren landscape, producing nutrient-rich fruit despite its arid home.
Baobab Fruit
The fruit of the Baboab is full of great nutrition with some fabulous health benefits. A powerful source of Vitamin C, antioxidants and fibre, it offers support of good immunity, gut health, skin health, energy release and vitality. Antioxidants run at levels 5 times that of acai berries, and twice that of goji.
Aduna highlights Baobab as the only fruit in the world to dry naturally on the tree (rather than dropping)… Effectively hanging on the branch and baking in the sun for 6 months. The dry pulp is then harvested, deseeded and sieved, resulting in a 100% natural fruit powder… And with no need for preservatives or additives, as Baobab powder has a natural shelf-life of 3 years. 100% organic. NOTHING added.
Best of all… It tastes incredible… A unique sherbet-like citrus flavour with hints of pear, grapefruit, lime, tangerine, caramel and vanilla… At least that’s what my taste buds tell me… Which makes it perfect for adding to Pineapple Sorbet.
What ingredients do I need to make Pineapple Sorbet with Baobab and Mint?
To make my Pineapple Sorbet, you will need the following ingredients:
- Pineapple – fresh or tinned. I don’t recommend using frozen pineapple as it will inevitably defrost during the sorbet-making process and may then not be safe to re-freeze.
- Almond Milk (unsweetened) – which provides additional liquid with a hint of nuttiness that complements the pineapple and baobab. If you are allergic to nuts, it’s fine to use an alternative unsweetened dairy free milk. Coconut drinking milk or even rice milk would work well. Don’t add dairy milk as the fat content will alter the texture and flavour of the intended Pineapple Sorbet.
- Caster Sugar – Also known as super-fine sugar. I use white, refined sugar to avoid any discolouration of the sorbet. The sugar will dissolve with the acidity of the fruit within the blending and churning process, so requires no heating.
- Baobab powder – I used Baobab powder from Aduna, because it is guaranteed wild-harvested, produced sustainably in collaboration with local rural communities and under clear small-scale fair trade ethos.
- Fresh mint – Adds depth and ‘coolness’ to the flavour of the sorbet against the sweetness and tang of the other fruit. If you’re not a fan, leave it out.
Can I make this Pineapple Sorbet recipe without an ice cream maker?
Pineapple Sorbet is easy to make with or without an ice cream maker. It is simply a process of blend and churn. If you don’t have an ice cream maker, the process is slightly more time consuming, but still straight forward as follows…
- Once the ingredients are blended, place in a shallow container in the freezer until mushy.
- Take the ‘mush’ from the freezer and turn into a chilled bowl… And beat until the ice crystals are broken down (but not liquid). An electric whisk is best for this.
- Pour back into the shallow bowl and return to the freezer.
- Freeze again until mushy, then repeat the beating process a second time to break down the ice crystals.
- Freeze for a final time in an airtight storage container.
How to eat Pineapple Sorbet with Baobab and Mint
Like any good sorbet, my Pineapple Sorbet can be enjoyed in many ways…
- As a refreshing dessert in its own right (with or without raspberries/fruit).
- A palate-cleanser between courses of a fancy meal.
- In an ice cream cone – gluten free or not.
- Served with deliciously crisp Gluten Free Hazelnut Shortbread or Soft Italian Amaretti Cookies.
- Alongside some fruity, light Orange and Raspberry Friands.
- As a partner to Roasted Pina Colada Hot Pineapple.
- Served with a plate of Gluten Free Waffles and fruit.
- Topping a bowl of crumble.
Ready to make Pineapple Sorbet?
And that’s all there is to it. Pineapple Sorbet done!
If you make it, let me know… Equally, if you have any questions, let me know. Contact me by leaving a comment at the bottom of the post, or tag me on social media. #glutenfreealchemist. Facebook, Instagram, Pinterest and Twitter.
For everything else, head over to our Gluten Free Recipe Book Index…
Enjoy and happy making
Pineapple Sorbet with Baobab and Mint
Ingredients
- 500 ml pineapple purée (fresh or tinned) approximately equivalent to the flesh of 1 medium pineapple – cored and peeled
- 250 ml/g unsweetened almond milk or alternative DAIRY FREE drinking milk alternative
- 85 g caster sugar superfine sugar
- 5 tbsp Baobab powder
- 4 leaves fresh mint
- extra mint to garnish
Instructions
- Peel and core the pineapple and cut into cubes.
- Put the pineapple into a blender with a small amount of almond milk and purée.
- Add the rest of the almond milk and all the other ingredients and continue to blend until completely smooth.
- Chill for half an hour in the fridge.
- Pour the sorbet mix into an ice-cream maker and freeze according to the manufacturer’s instructions. (To make without an ice cream maker, see NOTES below)
- Once your sorbet is made, spoon immediately into an airtight freezer-safe container and store in the freezer.
- To enjoy at its best, remove from the freezer and soften slightly at room temperature before serving.
Notes
- Once the ingredients are blended, place in a shallow container in the freezer until mushy.
- Take the ‘mush’ from the freezer and turn into a chilled bowl… And beat until the ice crystals are broken down (but not liquid). An electric whisk is best for this.
- Pour back into the shallow bowl and return to the freezer.
- Freeze again until mushy, then repeat the beating process a second time to break down the ice crystals.
- Freeze for a final time in an airtight storage container.
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Other favourite fruity ice creams you’ll love
Baobab, wow! I had no idea it gives you edible fruits; they sound delicious, too. I read about baobab in the Little Prince book when I was little 😀
I had that book too! Loved it. What a lovely memory.
Baobab is an amazing fruit. definitely adds something quite unique x
Ohhhh – Sorbet that’s good for me!!! Looks and sounds awesome. Thanks for sharing at the What’s for Dinner party. Hope you have a wonderful week!
Thanks Helen. You too x