Pear, Riesling, and Ginger Sorbet
A silky pear sorbet with Riesling and fresh ginger, made for a bright, grown-up dessert that cuts through a rich meal.
Prep 20 min · Cook 25 min · Total 9 hr 35 min · Makes about 1 quart (8 servings)
Ingredients
- 3 ripe pears
- 1 1/2 cups Riesling
- 3 tablespoons ginger, chopped
- 1 cup sugar
- 1 to 2 teaspoons lemon juice, to taste
- 1/2 teaspoon kosher salt
Directions
- Combine the pears, Riesling, and ginger in a medium saucepan. Put the lid on, bring the pan to a boil over high heat, then turn the heat down to very low and let it cook, still covered, for 20 minutes.
- Carefully move the pear mixture into a blender, then add the sugar. Secure the lid firmly and purée until smooth, about 30 seconds.
- Set a strainer over an airtight container and pour the purée through it. Stir in the lemon juice and salt to taste, cover, and refrigerate until the mixture is very cold, about 4 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Scrape the sorbet into an airtight container and put it in the freezer for at least 4 to 5 hours before serving.