|per 100 g||Total Recipe|
|Gross weight||100 g||1230 g|
|Energy||376 kJ / 90 kcal||4615 kJ / 1103 kcal|
|Sat. fat||1 g||1 g|
|Unsat. fat||1 g||1 g|
|Fibre||3 g||29 g|
|Salt||2 mg||18 mg|
150 mlTap water
1.2 kgTotal recipe weight
Depending on you ice machine you need to freeze the mixing bowl between 10 - 24 hours.
Mix the water and the sugar with a little lemon juice in a sauce pan and bring to a boil. After it has boiled set aside to cool down.
Peal / deseed the pear and cut into cubes. Grate the lemon zest and set aside, squeeze the lemon juice over the pear. Bring to a boil and blend into a smooth puree. Now add the lemon zest and mix withe sugar water.
Now mix the fruit puree and the sugar water together and allow to cool to 4 °C / 39 °F in the fridge.
Prepare the ice in the machine (folow the instruction of the machine). The mixing /freezing of the ice should take about 20 - 30 minutes.
Scoop the sherbet out of the mixing bowl when it has a frozen, smooth and slightly firm concistancy.
If you are using a sugar meter the fruit puree should be between 16 - 18 baume. The problem is that this pear sherbet is generally too thick to get a good measurement so I rely on this recipe to get the sugar level correct.