pear drop sorbet with pear guitars

This no churn boozy sorbet is based on the the delicious pear drop cocktail which is pear juice with vodka and vanilla. It’s such a brilliant combination of flavours I have made it into an easy gelato version which is perfect for valentine’s night or date night as it’s lighter than a traditional dessert, so you won’t feel like dozing off after dinner as you dim the lights and crank up the Barry White…
It can be made in advance and kept frozen till needed. It’s also very easy and quick to make, you just need a freezer and a food processor or a nutribullet. How to make the pear guitars is at the bottom of the page after the recipe instructions.

Happy date night!

Makes about half a litre


4 ripe pears
1 cup of vodka (or pear juice if you are teetotal)
150g of sugar or maple syrup
1 lemon juiced
1 tsp of vanilla bean paste



Prepare the pears by gently removing the skin with a knife. Cut in half and remove the seeded bit in the centre at the bottom, I use a melon baller. Remove the stalk and the eye so you are just left with just flesh. Slice into thinnish slices and place on a large sheet of tin foil in a single layer and place in the freezer. They will take a few hours or overnight to freeze and are ready when they are rock hard.

Place the vodka, vanilla, sugar and juice of the lemon into the bowl of a food processor. Working quite quickly, put in the frozen pear pieces and blitz until you have a really smooth consistency, this can take a few minutes. Place into a lidded freezer proof container as soon as possible and place back in the freezer to firm up, it won’t go rock hard so no worries, it’s still soft enough to be scoopable after freezing, so you can make it few days in advance and it will be fine! You can keep it in the freezer for up to a month. Next make the pear guitars 👇🏼

Pear guitars

I serve mine with pear crisps for decoration that someone said look like guitars to me. To do this slice a firm pear very thinly, I use a mandolin or a sharp knife and slice them thinly length wise and bake them at 140c on parchment paper for about an hour depending on how thick they are, the thicker they are the more caramelised they become and the longer they need to cook, and the thinner they are the more crispy they will be. Turn them half way through baking. They are ready when they are starting to brown, so keep an eye on them. Leave them to cool and serve with your sorbet in champagne or wine glasses or put scoops onto a plate and share together.
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