Tag: sorbet

EASY PEAR SORBET – Butter with a Side of Bread by Gordon Ramsay

EASY PEAR SORBET - Butter with a Side of Bread


Easy Pear Sorbet is made with fresh pears and just a few other simple ingredients. Only four ingredients for this delicious non-dairy frozen treat – no ice cream maker necessary! Easy Pear Sorbet is made with fresh pears and just a few other simple ingredients. Only four ingredients for this delicious non-dairy frozen treat - no ice cream maker necessary! 


Have you ever had Pear Sorbet? I never had until I figured out how to make my own! We absolutely love pears and enjoying them in this frozen dessert is a great way to eat them up!

The recipe uses white grape juice or apple juice, but you can also use pear juice if you have some on hand. You can use any type of fruit juice that you want, but if you use another kind, the flavor might overpower the flavor of the pears.

Easy Pear Sorbet is made with fresh pears and just a few other simple ingredients. Only four ingredients for this delicious non-dairy frozen treat - no ice cream maker necessary! 

SORBET VS. SHERBET – WHAT IS THE DIFFERENCE?

Are sherbet and sorbet the same thing? Sorbets are usually dairy-free – mostly made with fruit and ice. In this recipe, you don’t add ice to the fruit, but fruit juice and a little bit of sugar before pureeing and freezing.

Sherbet is generally made with some sort of fruit juice and some type of dairy as well.

 

HOW LONG DOES IT TAKE TO MAKE SORBET?

You only have to spend about 10-15 minutes actually making the sorbet, but then you do have to allow about 4 hours of freezing time it is completely frozen. I just make mine a day or two before I need it. If you keep it in the freezer in an airtight container, it will easily stay good for a week or two!

Ingredients in sorbet with fresh pears

Ingredients in Pear Sorbet

  • 5 small pears, peeled and sliced
  • 3/4 cup white grape juice or apple juice
  • 1/3 cup sugar
  • 4 tsp lemon juice

Blending sorbet with pears

How to make Pear Sorbet

Combine all ingredients in a saucepan and bring to a boil.  Reduce heat and simmer for 8-10 minutes and then cool slightly.  Pour mixture into a blender and blend for 1-2 minutes until smooth.  Pour into a freezable container, cover with a lid and freeze for about 4 hours or until firm.  You can serve straight out of the freezer, or you can put the frozen sorbet back into the blender for about 20-30 seconds right before serving if you prefer a smoother consistency.

Scoop of pear sorbet

EASY PEAR SORBET

Easy Pear Sorbet is made with fresh pears and just a few other simple ingredients. Only four ingredients for this delicious non-dairy frozen treat – no ice cream maker necessary! 

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: easy pear sorbet

Prep Time: 15 minutes

Freeze time: 4 hours

Total Time: 15 minutes

Servings: 4 servings

Calories: 221kcal

Author: Butter With a Side of Bread

Ingredients

  • 5 small pears peeled and sliced
  • 3/4 cup white grape juice or apple juice
  • 1/3 cup sugar
  • 4 tsp lemon juice

Instructions

  • Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 8-10 minutes and then cool slightly.

  • Pour mixture into a blender and blend for 1-2 minutes until smooth. Pour into a freezable container, cover with a lid and freeze for about 4 hours or until firm.

  • You can serve straight out of the freezer, or you can put the frozen sorbet back into the blender for about 20-30 seconds right before serving if you prefer a smoother consistency. Enjoy!

Nutrition

Calories: 221kcal | Carbohydrates: 58g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 307mg | Fiber: 7g | Sugar: 45g | Vitamin A: 56IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg

Bite of sorbet made with fresh pears

LIKE FROZEN DESSERTS? HERE ARE MORE OF OUR FAVORITES!

Easy Pear Sorbet is made with fresh pears and just a few other simple ingredients. Only four ingredients for this delicious non-dairy frozen treat - no ice cream maker necessary! 

Easy Pear Sorbet is made with fresh pears and just a few other simple ingredients. Only four ingredients for this delicious non-dairy frozen treat – no ice cream maker necessary!

Easy Pear Sorbet - Butter With a Side of Bread

Minimal Monday: Fresh Lemon Ice Cream

This ice cream qualifies for Minimal Monday status because it takes less than 30 minutes to make from start to finish (if you use an ice cream maker) and it has the simple, clean flavor of tangy fresh lemon. The secret is lots of fresh lemon juice and a tiny bit of pure lemon extract to really bring that flavor out.

I added 2 tiny drops of yellow food coloring, mostly for the sake of the photos.  I hardly ever use food coloring, and when I do I use it very sparingly.  In this case it just takes the ‘edge’ off the stark whiteness of the ice cream, which enhances my appreciation of its lemony-ness.

I love this partly because I’m a lemon addict, but also because it’s such an unusual flavor, at least for ice cream.  There are plenty of lemon sherberts and sorbets out there, but not too many actual ice creams.  I almost added dark chocolate chunks to it, but held back in favor of the pure lemon.  I think I made the right decision.

So far anyway I’ve been focusing on the simplest ice cream recipes, ones that involve no egg yolks, and no cooking.  For this one I just whisk sugar into cold milk and cream, and then I poured the lemon juice in right before I added it to the machine.  It curdled a bit but I figured it would work itself out as it churned, and I was right.

The best part of making your own ice cream is dipping the spoon in while it’s churning.  One taste and I knew I had a winner.  The large amount of lemon juice gives it a kick that you don’t expect from ice cream.

Fresh Lemon Ice Cream
1 1/2 cups cold heavy cream
1/2 cup cold milk
1/2 cup sugar (I used superfine baking sugar, but you don’t have to)
1/2 cup fresh lemon juice (about 4 or 5 lemons) 
1 tsp lemon extract
2 or 3 drops yellow food coloring (optional)

  • Mix the cream, milk, and sugar together and stir until the sugar is completely dissolved.  
  • Add the food coloring if you are going to use it.
  • Make sure your mixture and your lemon juice are cold, and when you are just about to add the cream to your ice cream maker, add the lemon juice and extract.  Pour into the machine and process according to the instructions.  On the basic Cuisinart machine it takes about 20 minutes.
  • You can eat it soft right from the machine, or freeze it longer for a firmer scoop.

Note:  After this ice cream has been in the fridge for several hours it will be quite hard.  Bring it out and let it sit for a while to soften up before scooping.

    You can sprinkle on a little zest as a garnish, but again, I did that mostly for photographic purposes.  I do think this lemon ice cream would be pretty spectacular with some homemade dark chocolate magic shell, or homemade bittersweet hot fudge sauce, though.  Lemon and dark chocolate is a killer combination.

    Recently I bought some quart sized cardboard ice cream containers, just like commercial ice cream comes in, and I love them.  They’re great if you want to share your ice cream, or use it as a host/hostess gift.  And if you have anyone in your house who likes to eat ice cream right out of the carton while they watch tv, letting it get all drippy and disgusting, and then put it back in the freezer, you might want to consider reserving a carton just for yourself.

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    One year ago today—

    White Chocolate Pecan Butter Cups

Black Grape and Cognac Sorbet

Welcome to the new home of TVFGI!   Erin and Melissa from Woodenspoons Kitchen have given my site a complete makeover and I love it.  There’s so much to explore, and it’s going to take a little time to get used to the new set up.  I’ll be be working out the kinks in the next couple of weeks, so bear with me and be sure to let me know if you experience any problems — I’ll try to get it sorted out asap.  In the meantime, feel free to poke around and make yourself at home!

I found these Black Emerald seedless grapes at last week’s farmer’s market.  From now through the beginning of fall the grapes will be incredible, so definitely plan to use them in as many ways as you can before they’re gone.  Lots of varieties are now being grown seedless, but the good news is that, for this sorbet, it doesn’t matter whether your grapes have seeds or not because you’ll be straining the puree anyway.   And honestly, sometimes the older varieties with seeds have the best flavor; give them a taste test before making your choice.  I’ve used brown sugar and cognac to accent and emphasize the flavor of these beauties.

This is the kind of sorbet that you’ll want to serve in smaller portions after a nice summer meal.   It’s a good thing it’s suited to small portions, because that pound of grapes shrinks to less than 2 cups after you’ve pureed and strained them.  That’s ok, though, because this is more intensely flavored and satisfying than most sorbets.  It has some substance to it, and a slight kick from the alcohol, so a little goes a long way.

Black Grape and Cognac Sorbet

What You Will Need

  • 1 lb black grapes, rinsed
  • 1/4 cup brown sugar
  • juice of 2 small lemons
  • 1/2 cup water
  • 3 Tbsp cognac

Instructions

  1. Puree the grapes in a food processor. Add the sugar, lemon juice and water. Run the machine again to mix well.
  2. Leave the mixture to sit at room temperature for 30 minutes, then strain it. I used a mesh strainer and pushed as much of the pulp through as I could with the back of a spoon. I was left with 2 cups.
  3. Add the cognac and put the mixture in the refrigerator until chilled.
  4. Process the mixture in your ice cream machine according to directions. Eat right away or freeze for a firmer texture.

2.2

http://theviewfromgreatisland.com/2013/07/black-grape-and-cognac-sorbet.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Play up the grape/wine connection by serving this in wine glasses, garnished with some mint leaves and a few reserved grapes.

One year ago today—

Turkish Coffee

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