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Pear & Champagne Sorbet

Ben Fink

Yield: Yields 5 cups.

Juniper berries add depth to the otherwise sweet pear flavor, but the sorbet is also delicious without them.


  • 1-1/2 cups water
  • 1-1/2 cups granulated sugar
  • 3/4 cup Champagne or dry white wine
  • 5 pears, peeled, halved, cored, and cut into chunks
  • 8 juniper berries, crushed with the back of a knife and tied in cheesecloth (optional)
  • 1 Tbs. Poire William eau de vie or other pear-flavored liqueur
  • 1 vanilla bean
  • 1 piece of orange zest, about 1×3 inches
  • Juice from 1/2 lemon

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 170
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 43
  • Fiber (g): 2
  • Protein (g): 0


  • In a large, heavy-based saucepan, combine the water and sugar over high heat. Stir occasionally until the sugar is dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have about 2 cups.
  • To the sugar syrup add the Champagne, pears, juniper berries, Poire William, vanilla bean, and orange zest. Simmer over medium-low heat until the pears are very tender, about 15 minutes.
  • Take the pan off the heat. Remove the orange zest, vanilla bean, and juniper berries, squeezing the cheesecloth. Purée the pears and liquid in a blender. Add the lemon juice. Strain the purée into a large bowl set over ice to cool. Freeze the purée in an ice-cream maker, following the manufacturer’s instructions.


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