Pear and Ginger Sorbet

Pear and Ginger Sorbet

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To serve – 6 to 8

A cool refreshing sorbet with a kick!


90 g /3 oz granulated sugar 300 ml/ ½ pint water 1 tbsp lemon juice 750 g/ 1 ½ lb pears, peeled and cored 1 piece stem ginger in syrup, finely chopped 2 egg whites Strips of stem ginger to decorate


  1. Put the sugar, measured water and lemon juice into a saucepan and heat gently until the sugar dissolves.
  2. Bring to the boil, add the pears and poach gently, basting with the sugar syrup from time to time, for 20-25 minutes until the pears are soft and tender.
  3. Cool, then purée in a food processor.
  4. Add the chopped stem ginger to the pear purée. Pour the mixture into a freezer proof container and freeze for about 2 hours until just mushy. Turn the mixture into a bowl and whisk gently to break down any large ice crystals.
  5. Whisk the egg whites until stiff but not dry, and fold into the pear mixture.
  6. Return to the freezer and freeze until firm.
  7. Remove the sorbet to the refrigerator about 30 minutes before serving to soften.
  8. Decorate with the stem ginger before serving.

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