Carbs
Fats
Proteins
| 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 |
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900 gPear
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150 gSugar
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150 mlTap water
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30 gLemon
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1.2 kgTotal recipe weight
Equipment
Preparation time
10 Min
Cooking time
0 Min
Show pictures
1
Depending on you ice machine you need to freeze the mixing bowl between 10 - 24 hours.
2
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.
3
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.
4
Scoop the sherbet out of the mixing bowl when it has a frozen, smooth and slightly firm concistancy.
Tips
1
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.
