Pear Sorbet Recipe

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 02/9/22
Fresh Pear Sorbet
Photo © Molly Watson
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 8 servings
Yield: 1 quart
Nutrition Facts (per serving)
160 Calories
0g Fat
42g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 160
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 13%
Total Sugars 33g
Protein 0g
Vitamin C 21mg 107%
Calcium 16mg 1%
Iron 0mg 1%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turn the simple combination of fresh pears and sugar into a refreshing, cool sorbet. The amazing thing is how much the slightly grainy texture of fresh pears comes through in the final sorbet. Garnish the sorbet with a slice or two of fresh pear, if you like or, for a pop of color, a few pomegranate seeds.

Ingredients

  • 2 pounds Bartlett pears, Bosc, or Anjou, about 4 pears

  • 1 1/2 cups pear nectar, divided

  • 3/4 cup sugar

  • 1 tablespoon fresh lemon juice

Steps to Make It

  1. Quarter, core, peel, and roughly chop the pears.

  2. Put the chopped pears, 1/2 cup of the pear nectar, and the sugar in a medium saucepan. Cook, stirring occasionally until the mixture ​comes to a boil.

  3. Reduce heat to maintain a steady simmer and cook, still stirring when you think of it until the pears are tender and the liquid has thickened a bit, about 10 minutes.

  4. Whirl the mixture in a blender until very smooth.

  5. Transfer the mixture to a mixing bowl and let it come to room temperature.

  6. Cover and put in the fridge until chilled, usually a few hours (you can speed up this process by putting the pears in a metal mixing bowl, nesting that bowl inside a large bowl filled with ice water, and stirring the mixture until it's chilled).

  7. Stir in the remaining 1 cup of pear nectar and the fresh lemon juice and freeze in an ice cream maker according to manufacturer's directions. If you don't have an ice-cream maker, transfer to a large metal pan or metal mixing bowl and put in the freezer. Stir the mixture every 30 minutes or so, paying special attention to scraping the frozen bits along the side, until it's all frozen. Once it's all frozen, whip it with electric beaters to lighten the texture, if you like, and then refreeze it before serving.

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