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How to Make Raspberry Pear Sorbet

Pear Sorbet Made Without an
Ice Cream Maker Machine

Raspberry Pear Sorbet is fun to make without an Ice Cream Maker Machine, and yummy too!

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This sorbet recipe makes about 6 - 1/2 cup servings of homemade raspberry sorbet!


1 cup water
1/2 cup granulated sugar
1 pint fresh red or black/wild raspberries or a combination
1 medium pear, peeled, cored and chopped
1/3 cup lime juice
1/8 tsp. salt
fresh raspberries, for garnishing, optional 


In a small pan, make simple syrup - combine the water and the sugar, and bring to a boil, stirring to dissolve the sugar.

When the mixture has reached boiling, reduce heat, and allow to simmer, uncovered for 3 minutes.

Remove from heat and place in the refrigerator to cool.

Meanwhile, in a blender or a food processor, combine the raspberries, pear pieces, lime juice and the salt.

Cover and process for about 30 seconds or until the mixture is smooth.

Strain the mixture through a fine-mesh sieve to remove the raspberry seeds, and discard the seeds.

Stir in the simple syrup mixture.

Spread the mixture into an 8" square baking pan.

Cover, and freeze for 4 hours or until solid.

Remove from freezer break up the mixture with a fork and return to the food processor or the blender.

Cover and process for 30 seconds or until smooth.

Transfer to a 1 quart freezer-safe container, cover and freeze for about 6 - 8 hours or until solid.

Allow sorbet to stand at room temperature for about 5 minutes before scooping to serve.

Garnish with fresh raspberries if desired.

Makes about 6 cups of delicious Pear and Raspberry Sorbet.


There's nothing quite like Homemade Sorbets!

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