A week ago I saw a photo of a mango sherbet in Saveur magazine. My mind was immediately captivated by its burst of colors and juiciness, while warm and sunny Parisian weather was reaching out to me with a strong suggestion to make a naughty summer dessert.
Cooking time: 15 minutes
Freezing time: 3 to 24 hours
(see below for details)
Serves: 8-10 people
200ml (7oz) water
3 tbsp raw bee honey
1.5kg (3.3lbs) of pears
60ml (2oz) Vodka
juice of one lemon and zest of 1/2 lemon
gluten-free waffles or chopped dark chocolate waffles
1. Syrup: mix in a pot water and honey. Cook until starts boiling, then simmer for 3-5 minutes.
2. Cut the pears into quarters or big cubes (minus the pips) and add to the syrup. Cook for 5-7 minutes, gently turning the pears from time to time, so that they all get cooked in the syrup.
3. Put the mixture with pears and syrup into a mixer or smoothie maker and blend very well. Your texture should be fluffy and smooth, like a baby puree.
4. Add vodka, lemon juice and zest - blend for another minute.
5. Freezing the sherbet: the speed of the process will depend on the bowl. The bigger the surface of the bowl - the more you can spread the sherbet and the quicker it will freeze. But my freezer is small, so I used a normal plastic container and it took me 12 hours to get it completely frozen. Also, do not forget, the more vodka you put, the less likely it will freeze at all :).
When freezing, mix the texture every 30-40 minutes with a fork. This will help to maintain light pear colours as if it was still fresh. But this is not mandatory - I never do this.
6. When ready, serve with a pinch of crushed waffles or chocolate on top. I like both.
I am so glad that I decided to do my sherbet before summer has actually arrived. It was "to die for": tiny, crunchy and juicy crystals, popping in your mouth; perfectly sweet, with a hint of sour lemon. So light and instantly melting, that when nobody had any space left for dessert, my pear sherbet became a terrific finish to the amazing meal, prepared by my friend.