Bunyan's Diabetic Pineapple Lemon Sorbet

Bunyan's Diabetic Pineapple Lemon Sorbet Recipe

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Paul Bushay


Holy cow I forgot I even had this one! Maybe I should dig through my recipes more often. I made this for myself when I lived in St Louis, just to have something different. Chef Karl, one of my bosses at the banquet hall taught me the the technique. I have since tweaked this a tad to make it safer for diabetics

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20 Min
1 Hr
Ice-Cream Maker


1 large
2 Tbsp
splenda/sugar blend
1/4 c
fresh squeezed lemon juice (about 1 large lemon)

How to Make Bunyan's Diabetic Pineapple Lemon Sorbet


  • 1Peel the pineapple (I use a serrated knife)
  • 2Cut it in quarters lengthwise
  • 3Cut out the core
  • 4Chop the pineapple (do this over the sink if you can because you're gonna get a lotta juice)
  • 5Now put the chopped pineapple in a blender with the Splenda/sugar blend, and lemon juice
  • 6Puree, takes 2 to 3 minutes to get smooth
  • 7Pour the puree into a fine mesh strainer over a bowl
  • 8Press the puree through the strainer, and pitch the pulp. You should have about 3 cups of puree
  • 9Pour the strained puree into your ice cream freezer
  • 10Turn on the freezer, and let it run until the sorbet is completely frozen (can take up to an hour)
  • 11Transfer to a container with a tight fitting lid
  • 12Stick it in the freezer

Printable Recipe Card

About Bunyan's Diabetic Pineapple Lemon Sorbet

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Diabetic