Bunyan's Diabetic Pineapple Lemon Sorbet Recipe

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Bunyan's Diabetic Pineapple Lemon Sorbet

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)


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

About this Recipe

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