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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.