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: http://whatscookingamerica.net/WineInCooking.htm.
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
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.