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Jose Roberts
Jose Roberts

Where Can I Buy Pear Sorbet



I had some fun thinking up this cocktail this year. Its been warm in Vegas - still in the 60's ( well until Christmas day when it got super windy and 40 deg. out) so I thought why not make a pear sorbet to go with the champagne. I have seen mimoas made with sorbets before and I always thought what a genius idea. A great way to slowly change the flavor of the drink while keeping it cold and not watering it down, because watered down cocktails just aren't as much fun. And I have to say this pear sorbet is one of the most insanely amazing tasting sorbets I have ever had.




where can i buy pear sorbet



I always set up my photos with empty glasses before I do the actual shoot just to get the props in the right place, right lighting, camera settings etc, so when its time to shoot I can do so pretty quickly. Taking pics of a drink that has several components like my cold pear sorbet and cold bubbly champagne can be tricky. So I will snap a few pics of my set up before my final hero shots.


Not only did I make this amazing pear sorbet champagne cocktail for New Year's Eve I am also doing a fun Co-post with my friend Barb of Creative Culinary. She is the cocktail queen and there have been a few times we have posted cocktails on the same day and linked to one another. I always ask her ideas on flavors I come up with for a cocktail and most of the time she has either also made it and made it really well, made something similar or has ideas for me and never ever minds if I post something similar. This time the drinks are only similar with the shared ingredient of prosecco. Below is a pic of her gorgeous New Year's drink, Pomegranate Ginger Sparkler. In Barb's words: "Pomegranate juice is simmered with lemon, ginger and sugar then chilled before being topped off with Prosecco for a beautiful and light holiday cocktail." LOVE.


I had to work quickly since the pear sorbet was on the softer side due to the addition of the St. Germain. Which is an amazing liqueur by the way. Its a flowery liqueur that reminds me almost of lychee and works so well with the pear.


1. Sub the white wine with white grape juice. The alcohol in the wine cooks off when its brought to a boil, but if you really don't want to use it then use the grape juice. I don't suggest apple juice since it is a much stronger flavor than grape. If you have pear juice you can use that too.


There is liquor in the sorbet, you can omit it and replace with lychee juice since it is similar in flavor profile. I would serve with maybe an almond cake, or a vanilla cake, something light that wouldn't overpower it. Maybe even a light spice cake or cookie since spice goes well with pear. A cake or cookie with maple flavor would be good too!


VARIATION: To make Mandarin-Pear Ice, combine ROOM TEMPERATURE Mandarin oranges and pears with syrup, lime juice and ginger in a blender and puree until smooth. Pour into a 9-inch metal pie pan or loaf pan; freeze 24 hours. Scrape surface of frozen fruit puree with a fork to create ice flakes; sprinkle equal amounts of the mint over each serving, if desired. Serve immediately.


Plan one day ahead and in 5 minutes you can make better-than-store-bought sorbet. Just freeze peaches and pears right in the cans, then whirl the frozen fruit in a food processor. Try the ice pops variation too.


VARIATION: To make Peach-Pear Creamsicles, combine ROOM TEMPERATURE peaches and pears with syrups and yogurt in a blender and puree until smooth. Pour mixture into ice pop molds; insert sticks and freeze about 12 hours. Makes 12 to 16 creamsicles.


While pear sorbet is somewhat of a staple in France (and perhaps most of Europe?), the United States is barren to such pleasures. Since I adore it so, I set out to create my own version of that first cone.


Not to be confused with pear ice cream (where pear is blended in more or less equal parts with cream), this sorbet stays pure to its namesake. Pears are peeled, cored, and cooked down with vanilla bean, forming the base of the dessert. There is little added sweetener in this sorbet, relying on the natural sugars of the pear to bring out the sweetness. The pear flavor reminds me of a good vanilla ice cream: satisfying spoonful after spoonful, but never overpowering.


Pears are cooked down with vanilla bean, lemon juice, and sugar before they are blended into a thick puree. Use a high setting to keep the sorbet silky smooth. The final sorbet will retain the flavor, sweetness, and texture of a good pear. I find that a cone full of sorbet can be used as a wonderful palate cleanser after meals, since it feels light and bright on the tongue.


Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer sorbet to an airtight container and freeze for 2-3 hours before serving. The sorbet will keep well for 2 weeks in the freezer.


Red Wine & Pear Sorbet Print Recipe Pin Recipe Ingredients 1 cup CK Mondavi Scarlet Five1 & 1/4 cups water3/4 sugar1 can 15.25 ounces pear slices, drained & cut into 1 inch pieces2 small lemons juiced (about 2 tablespoons)pinch of coarse saltInstructions In a small saucepan, bring the wine, water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add the pears; reduce the heat, and simmer until tender, 5 to 10 minutes.Stir in the lemon juice and pinch of salt; cool completely. Transfer to a shallow baking dish. Freeze until solid, about 6 hours up to overnight.With a fork, break the frozen mixture into large pieces. In batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft). Tried this recipe?Let us know how it was!


This is a super simple, smooth and velvety sorbet. It is low potassium and low phosphorus. It works as a perfect substitute for ice-cream. The raspberry flavor shines out while the hint of pear adds an irresistible velvety texture.


Second, the type of fruit you use makes a big difference. Pectin and fiber help with the viscosity and body (think velvety texture) of the sorbet. Low potassium fruits high in pectin include berries, canned peaches, and grapes. Your best low potassium high fiber fruit would be canned pears. Fresh is also okay, just a little higher in potassium. If you are not on a potassium restriction, or have earlier stage kidney disease (and thus should be eating a higher potassium diet for blood pressure control), consider using mangoes and bananas in your sorbet.


Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE


Blended when frozen, the ripe, peeled pears create a mild but full-bodied texture: a silky-smooth canvas to showcase the spirits within. With whispers of earthy spice, the sweet fruit balances perfectly with the delicate tang of bitters, and every spoonful is refreshing. The only special equipment you need is a sturdy food processor and some perseverance while using it.


When ready to make the sorbet, place about half the frozen pear cubes in the bowl of the food processor, along with about half of the chilled syrup. Pulse and blend, adding more syrup if needed. Add the remainder of the pears and syrup in stages, blending in between. Stop regularly to turn off food processor and remove lid, scraping down the sides of bowl and pushing pears down gently as needed. Continue blending and pulsing until a smooth sorbet has formed. (This can require some patience and noise tolerance.)


Bartlett pears lend a subtle, almost honey-like sweetness as well as their classic pear flavor and light green hue. Prosecco adds a crisp, boozy bite, and when combined, the pairing shines. You can serve it on its own, garnished with pomegranate and mint for added holiday flair, or use a melon baller to form small, champagne flute-sized scoops, and add to champagne for a creative cocktail.


- At 40 C, add the sucrose/stabilizer mix. - Continue to heat gently while stirring constantly with the whisk. - When temperature reaches 85 C, stop heating. Pour the preparation into another container and immerse it in a bath of ice water. - Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 C, wrap the container and place it in the refrigerator. - Put in the refrigerator your entire pears, entire lemon et let maturate one night.


- The next day, peel your pears and mix them with the lemon juice. - Add pears to the mixture made the day before and mix well with a hand blender. - Pour your mix in the ice-maker to start creaming phase.


Not a problem with this Pear Riesling Sorbet. Or in my case, Pear Chardonnay Sorbet, since I had a bottle open (though wine snobs would probably say Riesling is a better pairing). I was afraid the simple mix would be underwhelming, but it was lovely. The sweet pear flavor came through clearly and was well highlighted by the sophisticated notes of the wine.


I was very happy with the recipe Cheri. I have been thinking of making up an array of sorbets and ice creams now to save for Christmas eve. (Can you believe I am already starting to think of that dinner??) 041b061a72