Just pretend like there’s a picture of sorbet here. It’s a lovely, deep purple and a little frost is developing along the tops of the scoops. It looks good enough to eat on a hot, hot day.
Pear-Wild Blueberry Sorbet
original recipe
Ingredients:
3 ripe pears, peeled and cored, cut in half lengthwise
1, 12 ounce bag frozen wild blueberries
1-2 lemons, juice and zest
3 cups water
1 cup sugar
Instructions:
Place sugar, water, and lemon zest in a large saucepan. Bring to a simmer and add the peeled pears. Cook over low heat for about 20 minutes, or until the pears are easily pierced with a knife tip.
During the last 5 minutes, add the bag of blueberries. They will start to pop open and release their color and juices into the poaching liquid.
Let the pears and blueberries cool slightly. Add the lemon juice. Puree the pears, blueberries, and poaching liquid in a blender. You may have to do it in batches.
Strain the puree through a fine mesh sieve into a large, clean bowl. Chill the puree until very cold. Freeze in an ice cream maker. Or you can also freeze the puree in a large, flat container and break the sorbet up into chunks and place in a food processor to break up the ice crystals.
Makes about 1-1 1/2 quarts.
**I really liked this sorbet. It was a little gritty because of the pears, but I liked it because it was made with pears and that’s how it should have tasted. It complimented the blueberries. They didn’t overwhelm the pear flavor. I could taste each fruit separately, too.