Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 500 g pear puree (i use ponthier), or pureed strained green williams pears
  • 60 g caster sugar
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Method

  1. Mix the pear puree, caster sugar and lime juice in a bowl, stirring until the sugar has dissolved.
  2. Churn the pear mixture in an ice-cream machine following the manufacturer’s instructions until firm. Transfer to an airtight container and freeze for 2 hours or until required. (Sorbet will keep in an airtight container in the freezer for up to 1 week.)
  3. Whe