Description
Sweet and refreshing, this sorbet is surprisingly easy to make. Perfect for a warm evening!
Ingredients
Units
- 1 3/4 lbs (800 g) medium Anjou, Bartlett, Bosc, or Comice pears
- 1/2 cup (118 ml) sugar
- 1/2 cup (118 ml) Riesling
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) light corn syrup
Instructions
- Combine all the ingredients in a medium saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking for 5 to 8 minutes, until the pears are soft. Remove from the heat and let cool slightly.
- Puree the pear mixture in 2 batches in a food processor until completely smooth. Force through a sieve.
- Fill a large bowl with ice and water. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour the sorbet base into the frozen canister and spin just until the consistency of very softly whipped cream.
- Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Notes
- Use pears that are ripe but firm, and peel them before cooking, for the clearest pear flavor.
- Honey or agave nectar will stand in for the light corn syrup; adjust the sugar to match.
- Churn in an ice cream maker and store airtight in the freezer so ice crystals do not form.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 5
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 45
- Fiber: 5
- Protein: 1