This really smooth and easy sorbet is a really refreshing end to a meal. You don’t need an ice cream maker to make it, as the technique I use makes it silky smooth. It tastes very french and delicately peary which reminds me of my holidays in France. You can eat it straight away or it freezes really well and stays soft enough to scoop. Like all ice creams and sorbets, it is better if you take it out of the freezer about 10 minutes before serving. Brilliant for using up a glut of ripe pears too.
– 750g of ripe pears (peeled and the flesh sliced into pieces removing the inedible centre bits) or 2 x 400g tins of pear halves in fruit juice (thoroughly drained, gently dried with a tea towel or kitchen paper, and sliced finely)
– 100g caster sugar or maple syrup to taste
– Juice of a lemon
– 3 to 6 tablespoons of pear liqueur (I used Poire William) or apple or pear juice
Place the slices of pear on a sheet of tinfoil and freeze till rock hard, this will take a few hours or overnight. Try to keep the pieces separate from each other as much as possible so when you put them in the blender they are not a big lump, as this will make the blending process harder.
When ready to serve, place all the ingredients in a food processor and blitz until really smooth, but not too runny. Serve straight away in iced glasses or bowls. How easy is that?