Pear Ginger Sorbet
- 4 fresh pears, diced
- 1 1/2 cups water
- 1/3 cup sugar
- 1/4 cup grated fresh ginger root
- 1 lemon, juiced
- 2 cardamon pods
- 10 dashes apple bitters*
- 1 Tbsp Bourbon*
1 Places the grated ginger and cardamon pods in a sauce pan with the water. Bring to a boil, simmer for 10 minutes, then strain the pods and ginger from the liquid. Add the sugar and stir till dissolved.
2 Peel and core pears and process with the lemon juice in a food processor fitted with a metal blade. Slowly add the ginger sugar water until smooth.
4 Chill the mixture for about an hour in the fridge. Then following the manufacture’s instructions of your ice cream maker. Part way through the freezing process add the the apple bitters and bourbon. (*optional)
Sorbet should be eaten immediately or freeze at least a few hours to help firm up. It’s recommended to eat soon after making since sorbet will get progressively harder the longer it stays in the freezer.
More frozen dessert recipes.