Gingered Pear Sorbet Recipe

5 1 1
Gingered Pear Sorbet Recipe
Gingered Pear Sorbet Recipe photo by Taste of Home
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Gingered Pear Sorbet Recipe

Read Reviews
5 1 1
Publisher Photo
During the hot summer here in Florida, we enjoy this refreshing sorbet," says Donna Cline of Pensacola. "Sometimes I dress up servings with berries, mint leaves or crystallized ginger."
Recommended: 45 Skinny Desserts
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 can (29 ounces) pear halves
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground ginger
  • Yellow food coloring, optional

Directions

Drain pears, reserving 1 cup syrup (discard remaining syrup or save for another use); set pears aside. In a saucepan, bring sugar and reserved syrup to a boil. Remove from the heat; cool.
In a blender, process the pears, lemon juice and ginger until smooth. Add cooled syrup and food coloring if desired; cover and process until pureed. Pour into an 11x7-in. dish. Cover and freeze for 1-1/2 to 2 hours or until partially frozen.
Return mixture to blender; cover and process until smooth. Place in a freezer container; cover and freeze for at least 3 hours. Remove from the freezer 20 minutes before serving. Yield: 3 cups.
Originally published as Gingered Pear Sorbet in Taste of Home June/July 2002, p17

Nutritional Facts

1/2 cup: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 35g carbohydrate (29g sugars, 2g fiber), 0 protein.

  • 1 can (29 ounces) pear halves
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground ginger
  • Yellow food coloring, optional
  1. Drain pears, reserving 1 cup syrup (discard remaining syrup or save for another use); set pears aside. In a saucepan, bring sugar and reserved syrup to a boil. Remove from the heat; cool.
  2. In a blender, process the pears, lemon juice and ginger until smooth. Add cooled syrup and food coloring if desired; cover and process until pureed. Pour into an 11x7-in. dish. Cover and freeze for 1-1/2 to 2 hours or until partially frozen.
  3. Return mixture to blender; cover and process until smooth. Place in a freezer container; cover and freeze for at least 3 hours. Remove from the freezer 20 minutes before serving. Yield: 3 cups.
Originally published as Gingered Pear Sorbet in Taste of Home June/July 2002, p17

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Reviews forGingered Pear Sorbet

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Jan Bowey User ID: 3739040 35336
Reviewed Feb. 28, 2010

"Excellent! I made mine in an ice cream maker and added a bit more ginger. Not as "tropical" as some sorbets making it a great desert for a Montana winter evening."

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