Pear and Vanilla Sorbet

Pear and Vanilla Sorbet

4 hrs 20 mins total time

20 mins active time

Easy

Makes 1 quart

Ingredients


Measurements:

  • ¾ cup (5¼ oz) granulated sugar
  • 1½ cups (12 fl oz) water
  • 1 tsp pure vanilla extract
  • 2 (15 oz) can pears

    drained

  • ¼ cup (2 fl oz) fresh lemon juice

Instructions

  • 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.