Posh Pear Sorbet

Posh Pear Sorbet

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The next frontier to conquer in my never-ending quest to get sheer food enjoyment without gaining fat: ice cream. Pear pulp plus some extra time spinning in the ice cream maker makes this non-dairy sorbet creamier than Haagen Dazs but of course with a fraction of the calories.Hopefully the Beckhams won't mind me using Victoria's moniker because this simple, super-lite dessert is so dreamy and luscious that "posh" is the only word that comes to mind.
Course Dessert
Servings 7
Calories 99 kcal


  • 1 1/4 lb Bartlett pears, cut into cubes (leave peels on)
  • 1/2 cup raw honey (organic is best)
  • 1 cup water
  • 1/4 teaspoon kosher salt
  • Juice of one lemon


  • In a medium sauce pan heat 2 cups water with the honey and pears over medium high heat and bring to a boil. 
  • Next reduce heat to a medium simmer and partially cover the pan.
  • Let pears simmer 20-25 minutes or until they are very tender. 
  • Remove from heat and stir in salt and lemon juice.
  • Mash mixture through a fine mesh strainer or a food mill to remove skins.   Whisk to blend evenly. 
  • Pour purée into a 9 x 13 glass baking dish and cool in the freezer for 20 minutes. 
  • Pour into an ice cream maker and spin/freeze for 25-40 minutes (or according to manufacturer directions). I found that the after spinning my pear sorbet for 40 minutes it became incredibly creamy.
  • For a firmer texture, transfer into an airtight container such as a plastic deli cup and freeze for another 8 hours before serving. 
  • Serve with pear slices or a twist of lemon peel and fresh mint leaves.

More About This Recipe

You can make this ahead for up to one week.


Calories: 99kcalCarbohydrates: 26g
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