Pear and Vanilla Sorbet
4 hrs 20 mins total time
20 mins active time
Makes 1 quart
- ¾ cup (5¼ oz) granulated sugar
- 1½ cups (12 fl oz) water
- 1 tsp pure vanilla extract
- 2 (15 oz) can pears
- ¼ cup (2 fl oz) fresh lemon juice
- 1Put 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 bowl. Allow to cool.
- 2Cover and refrigerate 3 hours until cold.
- 3Blend or process the pears and lemon juice until smooth. Strain the mixture into a bowl, pushing the mixture through the sieve. Discard the solids. Cover and refrigerate until ready to churn the sorbet.
- 4Stir the pear puree into the sugar syrup.
- 5Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
- 6Once the sorbet is frozen, spoon or scoop into chilled bowls and serve or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for firmer sorbet.
- 7Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.