Pineapple and Sage Sorbet

Dessert

Dec 4

This naturally sweet treat is a tropical, herbal dessert that balances the brightness of pineapple with earthy sage, creamy coconut milk, and a gingerbread spiced whole wheat cookie crumble.

Pineapple and Sage Sorbet with Gingerbread Crumble

Servings: 6

Prep Time: 20 minutes (plus freezing time)

Cook Time: 10 minutes

Print the Recipe

Ingredients:

For the Sorbet:
- 1 pineapple, trimmed, cored, cut into bite-sized pieces, and frozen
- 1/2 cup coconut cream
- 1 sprig fresh sage
- Juice of half a lime
For the Gingerbread Crumble:
- 1 cup whole wheat flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking soda
- Pinch of salt
- 3 tablespoons vegan butter, melted
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract

Instructions:

Infuse Sage: Add coconut cream and sage to a saucepan. Bring to a simmer, then remove from heat and let steep for 15 minutes. Strain and refrigerate until completely cool.
Blend Pineapple: In a blender, combine frozen pineapple, cooled coconut cream, and lime juice. Blend until smooth. Pour into a shallow dish or loaf pan. Serve immediately for a soft-serve texture or freeze for 30 minutes to firm up slightly. For later use, freeze fully and re-blend before serving.
Bake Crumble: Preheat oven to 350°F (175°C). In a bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Add melted butter, honey or maple syrup, and vanilla extract. Stir until clumps form. Spread onto a parchment-lined baking sheet and bake 10–12 minutes, stirring halfway, until golden and crisp. Cool completely and crumble into bite-sized pieces.
Serve: Scoop sorbet into bowls and top generously with gingerbread crumble before serving.