This post is sponsored by Ball® Fresh Preserving Products by Newell Brands.
Yesterday, I showed you how to make Honey Cinnamon Pears. A building block of the homemade pantry, these pears are great at breakfast (in oatmeal! over pancakes!), lunch (with yogurt! in a smoothie!), or dinner (sliced over salad! as dessert!).
In addition to being something that you can serve straight from the jar, home canned pears can also be a really useful ingredient in other dishes and recipes. I often puree them and use them in baked goods (the same way you would use applesauce) and I love to turn them into homemade sorbet.
With the arrival of the hot weather, I’ve got my ice cream maker out for the season and have been turning any fruit I can get my hands on into heat-beating desserts. Because the primary ingredient in this sorbet is just fruit, the finished product is a great way to satisfy your sweet tooth without overdoing it. Sorbet is also a really thoughtful treat to make for dinner guests who can’t eat dairy.
You start with one quart or two pints of canned fruit. In this case, I canned my pears in Ball® Sharing Jars. and so I opened up two jars (you should have approximately three cups of fruit and one cup of canning liquid). The contents of these jars goes into the blender with 1/4 cup of sugar and a couple tablespoons of lemon juice and you puree it until really smooth (really work them so that the skin gets fully pureed).
Then taste the puree to ensure that the flavors are well balanced. Add more lemon if you find that the flavor is a little flat. If you can’t taste the cinnamon as much as you’d like, add a pinch of ground. Remember also that the puree should be a little sweeter than you’d like if you were eating it at room temperature. Freezing mutes the sweetness and if you want it to taste satisfyingly sweet once frozen, the base needs to be a little extra.
Chill the sorbet base until it is quite cold. Once it is well-chilled, you pour it into an ice cream maker and freeze it until firm. If you don’t have an ice cream maker, you can also pour it into a loaf pan and freeze it granita-style, scraping it with a fork several times during the freezing process to help aerate and break up the mixture.
The end result is a frozen dessert that is surprisingly creamy for something that doesn’t contain any dairy. It has pleasingly mild flavor that is really refreshing and cooling. I hope you try it!
Honey Cinnamon Pear Sorbet
- 2 pints about three cups fruit and one cup syrup Honey Cinnamon Pears
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- Pour the pears and their liquid into a blender container. Add the sugar and lemon juice. Puree to combine.
- Pour the pear puree into a container and refrigerate until cold, about 45°F. Freeze as instructed by your ice cream maker. When the sorbet is sufficiently frozen, transfer it to an airtight container, cover tightly and freeze. It will keep for at least a week in the freezer.
Disclosure: This post is sponsored by Newell Brands as part of a compensated partnership. All thoughts and opinions are entirely my own.
That looks and sounds amazing. Please make some for me.
I wish I could! Some of this batch is even still in the freezer. Why aren’t you closer again?
Does this require an ice cream maker? What does it mean to “freeze as ice cream maker instructs”?
Yes. That sentence means you need an ice cream maker. Every ice cream maker is different, so once you get to the step of needing to freeze it, you read your ice cream makers instructions and use them as a guide to proceed.