Sweet and delicious, pears are in season at the moment and my absolute favourite is the Clara Friis variety. So when my best friend asked for ice cream for her birthday, it didn’t take long for me to decide which flavour it should be. Elderflower and pears work well together in this sorbet without overpowering eachother. Try it, enjoy it, get on with it.
PEAR AND ELDERFLOWER SORBET
6-8 SERVINGS.
1,2-1,5 KG PEARS (ABOUT. 1 KG PEELED AND CORED)
200 G SUGAR
SEEDS OF 1 VANILLA POD
200 ML WATER
ZEST AND JUICE OF 1 LARGE LEMON
50 ML ELDERFLOWER CORDIAL
Peel and core the pears, then quarter them.
Heat vanilla seeds, water and sugar to a boil.
Add the pear pieces to the syrup, turn down the heat to a medium, then cook them tender for 20-25 minutes,
Add lemon juice and zest.
Blend the mixture and pass it through a fine meshed sieve.
Add elderflower cordial to taste, it should not overpower the tast of the pears, but simply add a fresh after note.
Place the sorbet base in the fridge, until it’s completely cold.
Churn the sorbet in an ice cream make for 40 minutes.