Pear Ginger Sorbet

Name: Pear Ginger Sorbet
Prep time: 5 min
Total time: 24 h 10 min
Ingredients: 410 g (1⅔ cups) canned pear halves in syrup, with the syrup; 2 tsp fresh ginger, finely grated; 35 g (3 tbsp) caster or granulated sugar; 15 ml (1 tbsp) fresh lemon juice

Soft, pale and gently spicy, with sweet pear and a warm kick of fresh ginger. Made from a can of pears.

Hands-on: 5 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Vegan

Ingredients

4 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

444 of 473 ml665 of 709 ml

In the tubpintScale reads

410 g (1⅔ cups)390 ml (410 g)1⅔ cups (410 g)615 g (2½ cups)590 ml (615 g)2½ cups (615 g)canned pear halves in syrup, with the syrupcanned pear halves in syrup, with the syrupcanned pear halves in syrup, with the syrup
2 tsp2 tsp2 tsp1 tbsp1 tbsp1 tbspfresh ginger, finely gratedfresh ginger, finely gratedfresh ginger, finely grated
35 g (3 tbsp)3 tbsp (35 g)3 tbsp (35 g)55 g (¼ cup)60 ml (55 g)¼ cup (55 g)caster or granulated sugarcaster or granulated sugargranulated sugar
15 ml (1 tbsp)1 tbsp (15 ml)1 tbsp (15 ml)25 ml (1½ tbsp)1½ tbsp (25 ml)1½ tbsp (25 ml)fresh lemon juicefresh lemon juicefresh lemon juice

TubsPints

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Steps

Measure 410 g canned pear halves in syrup390 ml canned pear halves in syrup1⅔ cups canned pear halves in syrup615 g canned pear halves in syrup590 ml canned pear halves in syrup2½ cups canned pear halves in syrup. Tip them into a blender.
Add 2 tsp fresh ginger2 tsp fresh ginger2 tsp fresh ginger1 tbsp fresh ginger1 tbsp fresh ginger1 tbsp fresh ginger, 35 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar55 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar and 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice. Blend for about 1 minute, until silky smooth.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with thin ginger cookies on the side.

Tips

A standard can is about right for a 473 ml16 oz tubpint. For a 709 ml24 oz tubpint, use one and a half cans.
Peel ginger with the edge of a teaspoon, then grate it on a fine grater.
For more warmth, add a pinch of ground ginger or cinnamon to the blender.

Texture not right? Find the fix in Texture help.

Why it works

Canned pears and their syrup supply most of the sugar, and a little more brings the mix to about 20% so it spins smooth. Pears have soft, fine flesh that blends into a silky purée.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

95kcal

0 gProtein

0 gFat

25 gCarbs

23 gSugar

Whole tubpint: 380 kcal, 1 g protein570 kcal, 2 g protein (709 ml24 oz). No common allergens in the ingredients.

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