Cranberry Pear Sorbet

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 whole Pears, Cored And Cut Into Pieces
• 6 ounces, weight Fresh Cranberries
• 1 whole Orange, Washed Well Then Zested
• ½ cups Sugar
• ½ cups Cranberry Juice
• ¼ cups Water
• ¼ cups Corn Syrup
• 1 Tablespoon Cointreau (optional)

Also mentioned in the method: cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the pears, cranberries, orange zest, sugar, cranberry juice, water and corn syrup in a large saucepan.

2. Bring to a boil over medium-high heat, stirring until the sugar dissolves, about 5 minutes.

3. Reduce the heat to low, cover and simmer, stirring occasionally, until the pears and cranberries are very soft, about 14 minutes.

4. Remove from the heat and let cool for about 5 minutes.

5. Puree until smooth in a blender, then pass through a fine sieve to remove skins. Stir in the Cointreau if using. Chill in the refrigerator until cold, at least 2 hours.

6. Churn the chilled mixture in an ice cream maker until thick and scoopable, about 20 to 25 minutes.

7. Transfer to a freezer container and freeze at least 4 hours until firm. Serve cold.