Ginger Pear Sorbet
Ginger Pear Sorbet is cool, refreshing and the most perfect dessert for those hot summer days. To make it even better, there’s no ice cream maker required and only a few ingredients.Â
For those who don’t know, I’m a huge fan of Bon Appétit magazine. Not only for the great recipes, but because it’s a little bit of quiet time that happens when I sit and thumb through a copy. You might find it odd that I keep every copy when all the recipes can be found on the Epicurious website and/or App. It’s because I definitely prefer to sit quietly with the magazine and a glass of wine.  As a blogger there’s more than enough time already spent on the computer.
The website however, provides reviews on the recipes which I find helpful when making alterations and adaptions. For this lovely Pear Sorbet many of the reviewers made note that it was on the sweet side and a little flat in flavour even though some found the ginger to be too much.  As luck would have it, I was only able to find pears in light syrup instead of heavy, which in turn helped out with the sweetness problem. The advice on flavouring was also heeded and I opted for lime juice instead of lemon and added fresh mint.
I definitely found the reviews helpful and rather liked reading the views from people who have actually made the dish. I was very pleased with the results from my modifications and find that it’s quite lovely with the changes. Easy to prepare, which is nice for those hot summer days when nobody wants to be working in a hot kitchen. It’s not too sweet and has a hint of ginger and mint for a refreshing finish to your meal. Enjoy!
Recipe for Ginger Pear Sorbet adapted from:Â Epicurious Ginger Pear Sorbet
- 16 ounces canned pears in light syrup
- 2 tbsp sugar
- 1 tbsp finely chopped crystallized ginger
- 1 tsp freshly grated lime zest
- 2 tbsp freshly squeezed lime juice
- 1 tbsp finely chopped mint
- Line a shallow dish or pie plate with plastic wrap. Strain the juice off the pears and to the juice add sugar, ginger, lime zest and lime juice. Stir until sugar is dissolved. Spread pear pieces in a single layer in pie plate. Pour juice over pears and freeze for at least 6 hours.
- Flip over pie plate onto a cutting board to remove pears and remove plastic wrap. Cut into large chunks and place in a food processor. Puree until smooth. Add chopped mint and pulse until combined. Spread pureed pears into a clean container and freeze for at least an hour. Scoop into dishes and garnish with additional mint leaves if desired. Serve immediately.
Puree can be made and frozen covered for up to two days in advance.
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