We use Poire William puree and elderflower cordial in this recipe; both are easily found on Amazon.
With all things fresh and seasonal, it’s always important to taste, taste, taste. Make the sorbet base to your liking with more glucose, salt, or citric acid.
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. Makes about 480 g (1 pint)
1 gelatin sheet
400 g or 2 1/3 cups pear puree
50 g or 2 tablespoons glucose
30 g or 1 tablespoon elderflower cordial
0.5 g or 1/8 teaspoon kosher salt
0.5 g or 1/8 teaspoon citric acid
1. Bloom the gelatin.
2. Warm a little bit of the pear puree and whisk in the gelatin to dissolve. Whisk in the remaining pear puree, the glucose, elderflower cordial, salt, and citric acid until everything is fully dissolved and incorporated.
3. Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
Read more: Learn how to make frozen desserts for the summer, including ice cream, sorbet and more, in Discover the Many Delicious Types of Frozen Desserts.
Photo By Fotolia/Comugnero Silvana
This Pear Sorbet Recipe was reprinted from Momofuku Milk Bar by Christina Tosi, published by Clarkson Potter, 2011.