This recipe appears in:The Real Rules of Making Boozy Ice Cream The Science of the Best Sorbet Scooped: Pear, Riesling, and Ginger Sorbet
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%.
- 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
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.
Carefully transfer pears, wine, and ginger to blender and add sugar. Cover very tightly and purée until smooth, about 30 seconds.
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.
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.