Here’s a recipe for a delicious original sorbet I made up last night.
1 x 800gr tin of halved pears in juice (not syrup).
100gr of sweetened condensed skim milk.
50ml Southern Comfort (optional).
I handful of finely chopped mint.
3 lemons juiced.
1 tbls glucose (this stops the sorbet from freezing into a solid ice block)
To ensure quick foolproof churning in your ice-cream maker, it’s best if all the ingredients (except for the condensed milk and glucose) are chilled over night before using. The lemon juice can be frozen.
Place all the contents of the tin of pears into a food processor and puree. While the food processor is running add the other ingredients to the pears to combine. Once all the ingredients have been completely pureed, empty the food processor contents into the ice-cream maker and churn until your machine stops. Place the churned sorbet in the freezer for a few hours firm up it’s consistancy. If the sorbet is too hard to scoop, just let it sit for a while before serving.
This post was first posted on the 11th of January 2008