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Island Pineapple Balsamic Sorbet

Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 6-20-23


  • 2 cups fresh pineapple chunks
  • 1/2 cup pineapple juice
  • 1/4 cup Island Pineapple Balsamic
  • 1/4 cup agave nectar or maple syrup
  • 1/4 cup water


  1. In a blender, blend the fresh pineapple chunks until smooth.
  2. add remaining ingredients, and blend until well combined.
  3. Pour the mixture into a freezer-safe container and freeze for 1 hour.
  4. After 1 hour, remove the container from the freezer and use a fork to break up any ice crystals that have formed. Return the container to the freezer.
  5. Repeat step 4 every 40 minutes for the next 2-3 hrs, until the sorbet is smooth and frozen.
  6. serve immediately, or store it in the freezer for up to 1 week.


  • Avoid step 3 if you have the new “Ninja Creamery,” just put the ingredients in the ninja container and freeze. Then take out of the freezer and blend with your Ninja Creamery for a nice sorbet and skip the other steps. Add in any fruit or coconut of your choice and use the stir option on the ninja creamery.
  • optionally, you can blend frozen pineapple and create a “nice cream” by still using Island Pineapple Balsamic, pineapple juice, agave or maple syrup, and omitting the water by using a high speed blender and a tamper. Stir in unsweetened coconut and fresh cut up pineapple. Enjoy right away!
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