Pear and Jasmine Tea Sorbet


Preparation info
  • Yields about

    1½ pints

    , depending upon the method and the machine used for freezing (machine-made are airier, hand-whipped are denser, and one machine varies from the next).
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is a sorbet of great subtlety. The color is a very pale blonde, and the flavor is evocatively pear-like, with a refreshing aftertaste of Jasmine tea. It is a delicate, quietly romantic dessert, inspired by a recipe uncovered by San Francisco cook and Francophile Donna Nordin on one of her nouvelle cuisine food trips through France.

  • To be perfect for a sorbet, pears should be long past the point where you can pick them up and slice them