Pear Vanilla Sorbet

Menu PartDessert
Pear Sorbet

Christina Horn

Mesa County Valley School District 51

Grand Junction, Colo.

This five-ingredient dessert is quick to whip up and makes a refreshing sweet treat, snack or addition to a plated dessert. Christina Horn created it for school foodservice but it is sophisticated enough to serve in a chef-driven restaurant.


1 (#10) can pear halves in juice, drained and juice reserved

4½ cups granulated sugar

¾ cup honey or agave

¼ cup pure vanilla extract

2 tbsp. freshly squeezed lemon juice


  1. In large, non-reactive saucepan, combine 3 cups reserved pear juice, sugar, honey or agave, vanilla and pears. Over medium heat, bring to a simmer; gently cook 5 minutes.
  2. Remove pan from heat and allow mixture to cool slightly before transferring to a food- safe 5-gallon bucket. Use an immersion blender to blend until smooth. Add the lemon juice, taste and adjust accordingly, adding additional lemon juice as needed.
  3. Cool mixture at least 2 hours, taste again, adjust seasoning if needed, and freeze in ice cream or sorbet maker, following manufacturer's directions.
  4. Scoop to serve.

Photo courtesy of Pacific Northwest Canned Pears

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