pear and lime sorbet

  • 750g peeled pear, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons elderflower syrup
  • 2 teaspoons finely grated lime rind
  1. Place the pear pieces and lemon juice in a large bowl and gently toss to coat.
  2. Layer the pear pieces in a freeze-proof container between sheets of non-stick baking paper. Freeze for 4 hours or overnight.
  3. Place the frozen pear in a food processor and process for 2 minutes. Add the elderflower syrup and lime rind and process for a further 2 minutes or until smooth.
  4. Scoop into bowls and serve immediately or pour into a freeze-proof container and freeze until ready to serve. Serves 4

Photography: Con Poulos

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