“From the "International Vegetarian" cookbook. Note: prep time does NOT include freezer time.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 2-quart pan, combine sugar, water, lemon zest, cinnamon stick, and vanilla. Bring to a boil over high heat, stirring, and cook until sugar dissolves; continue boiling, uncovered, for 2 minutes. Add pears and bring to a boil again. Cover, reduce heat, and simmer until pears are very tender (about 15 minutes). Remove and discard lemon peel and cinnamon stick.
  2. Transfer pear mixture to a blender or food processor. Add lemon juice and whirl until smooth. Pour into a 9-inch square pan and freeze until edges are frozen but center is still soft.
  3. Spoon mixture into a large bowl and, with an electric mixer, beat until smooth and creamy (or whirl in a food processor). Transfer to a freezer container and place a piece of plastic wrap directly on sherbet. Cover container tightly. Freeze until firm (6 to 8 hours at 0ºF or colder).
  4. To serve, scoop into 6 dessert dishes and garnish with mint.

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