Pear and Vanilla Sorbet

Instructions

• 1

  Place the sugar, water and vanilla extract in a medium saucepan. Stir over medium heat for 3-4 minutes until the sugar dissolves. Increase heat and simmer for 2 minutes. Pour the syrup into a large heatproof basin. Allow to cool.

• 2

  Cover and refrigerate for 3 hours until cold.

• 3

  Blend or process the pears and lemon juice until smooth. Strain the mixture into a bowl, pushing the mixture through the strainer. Dispose of the solids. Cover and refrigerate until ready to churn the sorbet.

• 4

  Stir the pear purée into the sugar syrup.

• 5

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 6

  Once the sorbet is frozen, spoon or scoop into chilled bowls and serve, or transfer to a freezer-safe container, just large enough to hold the sorbet. Freeze for 2-3 hours or overnight for a firmer sorbet.

• 7

  Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so take it out of the freezer and let it stand at room temperature for 5-10 minutes before serving for easier scooping.