Pear and Lychee Sorbet with Saké

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
30 Mins Preparation Time
1 Hr Churning Time

The little touch of saké gives a kick to this delicate sorbet.

Ingredients

  • 3 pears
  • 400 g (14 oz) tinned lychees in syrup
  • 150 g ( oz) caster (superfine) sugar
  • 150 ml (5 fl oz) saké

Special equipment:

  • Ice cream maker

Method

PEEL AND DICE THE PEARS. Drain the lychees.

COMBINE THE SUGAR AND 300 ML (10½ FL OZ) OF WATER IN A SAUCEPAN. Add the pears and bring to the boil. Gently stew the pears for about 20 minutes before leaving them to cool completely.

DRAIN THE COOKED PEAR, THEN PUREE IT IN A BLENDER, ADDING HALF THE LYCHEES AND THE SAKÉ. Adjust the consistency of the fruit purée by adding a little lychee syrup and/or pear poaching syrup.

TRANSFER THE MIXTURE TO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. Serve the sorbet with the rest of the lychees.