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Gingered Pear Sorbet


Decorate each serving with a dash of ground ginger, fresh mint sprig or a sprinkling of finely chopped crystallized ginger.


  • 1 (29 ounce) can pear halves, drained and syrup reserved
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 to 1 1/2 teaspoons finely chopped crystallized ginger or 1/8 teaspoon ground ginger


  1. Heat 1 cup of the reserved syrup and the sugar to boiling, stirring constantly; remove from heat. Cool.
  2. Place pears, half at a time, in blender container; cover and puree until smooth.
  3. Mix syrup, puree, lemon juice and ginger; pour into metal ice cube tray with the dividers removed or a 9 x 5-inch loaf pan. Freeze until partially frozen, 1 to 1 1/2 hours.
  4. Pour into blender; blend on medium speed until smooth and fluffy.
  5. Return to ice cube tray. Freeze until firm, about 3 hours.
  6. Let stand at room temperature about 10 minutes before serving.

Yields 6 servings

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