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Pear sorbet

(0)
40 Min
 
portions
24 %

Carbs

1 %

Fats

1 %

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
Units:
 
  • 900 g
    Pear
  • 150 g
    Sugar
  • 150 ml
    Tap water
  • 30 g
    Lemon
  • 1.2 kg
    Total recipe weight

Equipment

2 x Sauce pans , 1 x Peeling knife , 1 x Ice cream machine , 1 x Hand blender
Method

Preparation time

10 Min

Cooking time

0 Min

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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.

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