Pineapple, Mint and Chilli Sorbet – Gluten Free

pineapple, mint and chilli sorbet served in a glass with pineapple piece on rim and spoon in front of glass

Pineapple, mint and chilli sorbet is so refreshing and the perfect dessert to finish a delicious Asian menu. We teamed our sorbet with a starter of fabulous Thai chicken larb  . The sorbet is a wonderful way to finish an Asian or for that matter any spicy meal, the sorbet is cooling and refreshing yet super easy to prepare.


We live in the hinterland of the Sunshine Coast in sunny Queensland, Australia which is one of our biggest pineapple growing regions. Look for pineapples with a sweet aroma and a slight ‘giveʼ when you gently press the skin. Pineapples ripen from the bottom up so the skin should be a golden yellow colour which indicates the sugar levels. Though, there are varieties grown that stay green so it helps to know the variety of pineapple.

pineapple, mint and chilli sorbet fresh pineapple cut on chopping board with knife, chilli and mint
preparing pineapple


Peel and core your pineapple then blend till the flesh is smooth. Make your sugar syrup, blend the purée and syrup together and add the chopped chilli and finely sliced mint. Voilà, you’re ready to pour into the ice cream machine….too easy!

Chilli and Mint

Weʼve used long red chillies in this sorbet. The chilli gives a mild ‘prickleʼ on the palate but weʼve also made it with hotter jalapeño chilli that gives a real ‘tingleʼ on your tongue. Slice mint very finely by stacking plucked leaves and slicing.

pineapple, mint and chilli sorbet slicing mint finely with chilli
finely slicing mint and chilli


Glucose syrup can improve the texture of the final sorbet, and also help to keep it from freezing solid.

What’s your favourite sorbet flavour?

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Pineapple, mint and chilli sorbet – gluten free

  • Author: Recipe Winners
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 serves


This refreshing pineapple, mint and chilli sorbet is quick to prepare and makes a great dessert after a spicy Asian meal.


Sugar syrup

  • 10 fl ounces (300 ml) water
  • 7 ounces (200 g) white sugar
  • 1 3/4 ounces (50 g) liquid glucose
  • 1 long red chilli very finely sliced seeds optional
  • about 50 mint leaves plucked and very finely sliced


  • 1 medium ripe pineapple peeled, hard core removed and chopped


  • put water, sugar and glucose in medium saucepan and heat till sugar dissolves
  • remove pan from stove and add chilli to infuse
  • place syrup in the fridge till cold
  • blend pineapple in a blender to smooth – you will need 1 pint (500 ml)
  • mix cold syrup, pineapple puree and mint together
  • pour into ice cream churner according to manufacturers instructions
  • when churning has finished tip sorbet into a plastic container and freeze till set
  • serve and enjoy!


  • sorbets are best eaten within a week or so 
  • Category: desserts
  • Method: ice cream maker
  • Cuisine: Australian


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