As with a previous post I had mentioned that I have pears coming out of my ears from various gift baskets I received over the holiday. After much thought, starring deep into my pantry and looking around at my culinary appliances and supplies I came up with this refreshing sorbet. I dusted off my expensive ice cream machine that I only used once and I bought it over 2 years ago. I get overwhelmed and intimidated by kitchen appliances just like a lot of cooks, so it will be exciting to put it to some use. I noticed a bottle of elderflower syrup that I have not used in a while and I’ve only used it for a refreshing mock tail that I blogged last summer and sometimes I’ve had it with tonic over ice; the tangy sweet floral aromatic notes will be a welcome surprise to this recipe. Remembering in the back of my mind that it’s a new year and that means new adventures in all aspects of my life including cooking and how I approach food and develop recipes. I hope you all join me in this adventure, there are endless possibilities in food and the best is yet to come.
Pear, Kiwi & Elderflower Sorbet
Sweet and refreshing sorbet with hints of floral notes from Elderflower
Ingredients
- 3 cups ripe pears, cored, peeled and chopped
- 1 cup kiwi fruit, peeled and chopped
- 1 1/4 cups white grape juice
- 1/3 cup sugar
- 2 tbsp light corn syrup
Special Equipment: 1 1/2 quart capacity ice cream machine
Instructions
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Put pears, kiwi, white grape juice and sugar into a sauce pan on medium high heat.
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Bring to boil and then lower heat and simmer for 10 minutes
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With an immersion stick blender directly in saucepan, puree until smooth or you can use a food processor or blender to puree the fruit, let cool on the counter for half an hour
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Stir in corn syrup and elderflower syrup, cover and chill for two hours in the refrigerator.
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Freeze the chilled mixture in an ice cream maker according to manufacturer’s instructions.
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Serve right away or transfer to a container with lid and place in the freezer.
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