Pear Mint Chardonnay Sorbet

Need I say more? It’s my favorite fruit paired with wine in a dessert form. It’s delicate, refreshing and a little boozy!

It was my first time making this so I based my proportions on basic sorbet recipes. I think I could’ve used one more pear–but who knows? Maybe it’s just my pear obsession talking! I went with organic green anjou pears but any pear will do.

I kept the skin on to get the most flavor and some color out of the pears. They were so ripe that it took less than 5 minutes for them to cook.

The most labored part of this recipe was straining the ingredients. I used a super fine mesh strainer–not the best choice. It took a while and the idea of throwing it all in the blender crossed my mind. Note to self and to you: use a strainer with larger perforation.

I used a buttery and slightly citrus Chardonnay to balance the sweet–Slow Press Chardonnay 2014 found at Costco for under 12 dollars.

 When using a ice-cream maker is important to let the mixture cool down–about 45 minutes in the fridge. If you don’t have a ice-cream machine you still can make this by placing it in the freezer and steering it every so often until it’s smooth–about every 15 minutes for hours and hours and hours. You can either go get a ice-cream machine (trust me, it’s worth it!) or you can sip on the leftover wine to help you cope with the the 132 trips you’re about to make to the fridge!

Pear Mint Chardonnay Sorbet

This Pear Mint Chardonnay Sorbet is delicate enough to be a palate cleanser in between courses and also refreshingly decadent to be served as dessert. Oh also remember: For adults ONLY!

Ingredients

  • 2 medium pears-peels on
  • 1 cup water (preferably filtered or distilled bottled)
  • 1 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 3 medium mint leaves chopped

Instructions

  1. Heat water, sugar, and pears in a medium saucepan over medium-high heat to a low boil, then reduce heat to low, partially cover pan, and gently simmer until pears are very tender, 5 minutes. Mash mixture through a fine-mesh strainer into a bowl or large measuring cup. Stir in wine and salt. Let cool off in the fridge for about 45 minutes. Pour mixture into an ice cream maker according to manufacturer’s directions. Add mint when sorbet is forming. If you don't have a ice cream maker keep the mixture in a 4 cup measure cup in the freezer and stir every 10-15 minutes until frozen (see blog entry for details) Store sorbet in an airtight container. Enjoy it often!

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