Pear, Riesling, and Ginger Sorbet

[Photograph: Max Falkowitz]

Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat. Look for a Riesling with moderate sweetness but good acidity that has an alcohol content around 12%.

About the author: Max Falkowitz is the New York editor and ice cream maker in residence at Serious Eats. You can follow him on Twitter at @maxfalkowitz.

Pear, Riesling, and Ginger Sorbet

About This Recipe

Yield:makes 1 quart
Active time:1 hour
Total time:About a day
Special equipment:blender, ice cream maker
This recipe appears in: The Real Rules of Making Boozy Ice Cream The Science of the Best Sorbet Scooped: Pear, Riesling, and Ginger Sorbet


  • 3 ripe pears (about 1 1/4 pounds, 2 1/4 cups chopped)
  • 1 1/2 cups Riesling (see note)
  • 3 tablespoons ginger, chopped
  • 1 cup sugar
  • 1 to 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon kosher salt


  1. 1

    In a medium saucepan, combine pears, Riesling, and ginger. Cover and bring to a boil over high heat, then reduce to very low heat and cook, covered, for 20 minutes.

  2. 2

    Carefully transfer pears, wine, and ginger to blender and add sugar. Cover very tightly and purée until smooth, about 30 seconds.

  3. 3

    Pour through a strainer into an airtight container and stir in lemon juice and salt to taste. Cover and refrigerate until very cold, about 4 hours.

  4. 4

    Transfer to an ice cream maker and churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.


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