This silky-smooth pear sorbet is made with ripe Bartlett or Anjou pears, a touch of lemon, and just enough sugar to enhance their delicate flavor. The ginger syrup drizzle adds a gentle heat and floral depth, making this more than your average frozen treat.
Combine water, sugar, and ginger slices in a small saucepan.
Bring to a simmer over medium heat and cook for 8–10 minutes, until slightly reduced and aromatic.
Strain out the ginger, let the syrup cool completely, and refrigerate until ready to use.
In another saucepan, combine the chopped pears, water, and sugar.
Simmer over medium heat for 10 minutes, or until pears are fork-tender.
Transfer the mixture to a blender and add lemon juice, zest, and salt.
Blend until completely smooth. Taste and adjust lemon or sugar if needed.
Transfer the purée to a bowl and refrigerate for at least 1 hour, or until well-chilled.
Using Ice Cream Maker:
Churn according to your machine’s instructions (usually 20–25 minutes) until it reaches soft-serve consistency.
Transfer to an airtight container and freeze for 2–3 hours until firm.
No-Churn Method:
Pour the mixture into a shallow loaf pan.
Freeze for 3–4 hours, stirring with a fork every 45 minutes to break up ice crystals.
Blend again briefly before the final freeze for smoother texture (optional).
Scoop pear sorbet into bowls or coupes.
Drizzle with chilled ginger syrup.
Garnish with candied ginger or a tiny mint sprig if desired.
For a spicier twist, add a pinch of white pepper or cardamom to the pear purée.
Pears too underripe? Simmer a little longer with an extra tablespoon of sugar.
No fresh pears? Canned pears in juice (not syrup) can work in a pinch—just adjust sugar.
6 servings