Pear & Champagne Sorbet

Pear & Champagne Sorbet
Photo by Ben Fink


  • 1-½ cups granulated sugar
  • ¾ cup Champagne or dry white wine
  • 1 vanilla bean
  • 5 pears, peeled, halved, cored, and cut into chunks
  • Juice from ½ lemon
  • 1 Tbs. Poire William eau de vie or other pear-flavored liqueur
  • 1-½ cups water
  • + 2 more ingredients
    • 1 piece of orange zest, about 1x3 inches
    • 8 juniper berries, crushed with the back of a knife and tied in cheesecloth (optional)

In a large, heavy-based saucepan, combine the water and sugar over high heat. Stir occasionally until the sugar is dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have about 2 cups. To the sugar syrup add the Champagne, pears, juniper berries, Poire Willia...

View full recipe at Fine Cooking


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