Cooks' note
Sorbet keeps, frozen in an airtight container, 1 week.
Recipe information
Total Time
30 min
Yield
Makes 6 servings, or about 3 1/2 cups
Ingredients
2 (11 1/2-oz) cans pear nectar (2 3/4 cups total)
6 tablespoons superfine granulated sugar
1/8 teaspoon ground cardamom
2 teaspoons fresh lemon juice
Accompaniment: sliced firm-ripe pears tossed with fresh lemon juice
Special Equipment
an ice cream maker
Preparation
Step 1
Bring 1/2 cup pear nectar, sugar, and cardamom to a simmer in a small saucepan, stirring until sugar is dissolved. Stir into remaining pear nectar in a bowl and add lemon juice.
Step 2
Freeze in ice cream maker. Serve sorbet over pears.
