Fresh Pineapple with Strawberry Lemon Thyme Sorbet

Appropriate for CKD, Diabetes

Fresh Pineapple with Strawberry Lemon Thyme Sorbet

Serves 10
approximately 2 heaping tablespoons over 3 oz. of sliced pineapple per serving


30 oz. fresh sliced pineapple

Strawberry Lemon Thyme Sorbet
2 cups fresh ripe strawberries, hulled, washed, and dried
1 cup lemon thyme simple syrup
2 tablespoons orange juice
2 tablespoons lemon juice

Lemon Thyme Simple Syrup
1 cup water
1 cup sugar
6 to 8 sprigs of fresh lemon thyme


In a food processor add strawberries, ½ cup lemon thyme simple syrup and process until smooth. Add the other ½ cup of simple syrup, orange and lemon juice. Mix and pour into ice-cube trays. Freeze. When frozen, remove cubes into the food processor and mix thoroughly. Pour back into the same ice-cube trays, cover, and freeze until needed.

Arrange fresh pineapple on a chilled plate. Soften sorbet, spoon 2 tablespoons over the pineapple and allow to melt before serving.

Mix water and sugar in a sauce pan, bring water and sugar to a boil, and turn down the heat to a slow simmer so that the bubbles just break the surface, and cook for 10 minutes. Remove from the heat and steep lemon thyme sprigs in the syrup as it cools to room temperature. Strain the sprigs and keep refrigerated up to 4 weeks.


Calories 127
Total fat 0 g
Saturated fat 0 g
Monounsaturated fat 0g
Polyunsaturated fat 0 g
Omega-3 fat 0 g
Cholesterol 0 mg
Calcium 20 mg
Sodium 1.7 mg
Phosphorus 15 mg
Potassium 156 mg
Total carbohydrates 33 g
Dietary fiber 1.9 g
Sugar 29 g
Protein 1 g