Red wine and pear sorbet

I've been thinking of making a red wine and pear sorbet ever since I tasted one at Ice Cream Crankin' and loved it. I wanted to make it easy, too so I used canned pears. Certainly, fresh pears would taste great, but the peeling and the cooking...not easy. The pear flavor from the canned pears came through just fine.

I brought the wine (a cheap pinot noir) to a boil in order to cook out some of the alcohol. Which I rather regretted after putting a tricyle together right after making the sorbet. Anyhoo, I'm not a scientist of any sort, so I don't know how long to cook two cups of wine to cook all the alcohol out, but I know it starts disappearing rather quickly. Here's a little guide if you're concerned about such things:

Another note: the flavor is primarily red wine with a pear accent, I suppose you could say. If you want more pear flavor, you could add more pear (another can) and not overwhelm a 2-quart ice cream maker. The carbonated water is optional; it gives the sorbet a slightly slushy texture that I like but it's not necessary. If you still have alcohol in the wine, it won't freeze into a rock.

red wine and pear sorbet

Red Wine and Pear Sorbet
yield: about 1 quart

2 cups red wine
1 cup sugar
1 teaspoon sea salt
1 can (~15 1/4 ounces) pear chunks
3 tablespoons lemon juice
optional 2 ounces of carbonated water (soda or lemon-lime soda)

Bring the red wine to a boil in a medium saucepan and simmer for about 5 minutes. Stir in sugar and salt and set aside to cool.

Lightly puree the pear chunks, pour in a medium bowl and mix in the lemon juice and carbonated water. Mix in the red wine mixture and place the bowl in the refrigerator to cool (about 2-4 hours). Make the sorbet in your ice cream maker according to directions.

9 thoughts on “Red wine and pear sorbet

  1. I always toss a shot of vodka into my sorbet, keeps it from freezing solid. Just a random, unsolicited sorbet making tip from moi.

    1. Post author

      I used to do that. And then I had a baby and that was no longer deemed acceptable. But yes, vodka helps keep your sorbet and popsicles slushy!

  2. this looks amazing + you know how i love adding booze to, well, anything. it appears as though you came up with the recipe yourself? very impressive. i can improv my way through savory dishes, but desserts? never works out. i'll be trying this soon!

    1. Post author

      Oh yeah, I am an ice cream and sorbet-making MACHINE. And popsicles. I ]should make a generator for sorbet [alcohol]+[fruit]+sugar+salt+lemon juice+[carbonated beverage]. Ha!

      I bet you could replicate the taste of Jeni's sorbet by subbing riesling. I haven't looked at the recipe and it would be slightly different without the poaching but still similar and not $10 for a pint. 🙂

  3. Love this! OMG! The more ice cream/sorbet recipes that I see in the blog world, the more I'm convinced that I need an ice cream maker. I'd love to use fresh pears in this too.

  4. I had a taste of this sorbet and I can confirm it is really really good. No, I'm serious, it's delicious! Why aren't you making it right now?!

  5. Mr Eats

    That sorbet was awesome. The wine taste really came through
    but still had a great hint and texture of pear. Another great sweet,

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