Ice Cream
Leave a comment

Berry Pear Sorbet–Day 29: Ice Cream Marathon

Can you believe that tomorrow is the last day of my ice cream marathon?

I can’t.

Neither could they when I told them.

Today is another “last” though.

The last sorbet.

It’s a bittersweet moment.

Actually way more sweet and not at all bitter.

I think if I made this again I would strain the puree before freezing to remove the seeds to make it smoother.

The texture un-strained reminded me more of a scoop of a frozen smoothie.

But it’s still delicious!

See you all tomorrow for the final post!

Berry Pear Sorbet


  • 1-12 oz. can pear nectar
  • 1/2 c. sugar
  • 24-28 oz. frozen berries depending on the consistency you like, I used raspberries and blueberries


  1. Combine the pear nectar and sugar in a small saucepan and simmer over medium high heat until sugar dissolves, 4-5 minutes.
  2. Meanwhile, place the berries in a blender.
  3. Remove the pan from the heat and let the pear sugar syrup cool to room temperature.
  4. Once the pear syrup is cool, add to the blender. Blend until all the fruit is processed and the mixture is smooth.
  5. Transfer to a container and freeze until set

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.