New This Month

Asian Pear Sorbet

The fruit adds its distinctive flavor to sorbet.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, August 2003


  • 2 1/4 pounds Asian pears (about 3), peeled, cored, and each cut into eighths
  • 1 1/2 cups sake
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)


  1. In a large saucepan, combine pears and 1 cup sake. Bring to a simmer over medium heat; cook, covered, until pears are tender when pierced with the tip of a paring knife, 30 to 35 minutes.

  2. Transfer pears and cooking liquid to a food processor. Add sugar, and process until smooth. Add lemon juice and the remaining 1/2 cup sake; pulse to combine. Transfer mixture to an airtight container, and refrigerate until completely chilled, at least 2 1/2 hours.

  3. Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 2 hours or overnight before serving.

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