Pear Riesling Sorbet


If ice cream is made for summer, is fruit sorbet—like this Pear Riesling Sorbet–made for fall?

Pear Riesling Sorbet

Pear Riesling Sorbet

Last summer I had a great time testing ice cream recipes from Jeni’s Splendid Ice Creams at Home .  I made a few from the book (like this chocolate), then took her how-to-avoid-hard-icy-homemade ice cream theories and started innovating (pumpkin anyone?).  It was so much fun—and my kids thought I was the best mom ever! 

25 degrees down in temperature, I decided it was time to try making a fall flavored sorbet. 

Pear Riesling Sorbet

Pear Riesling Sorbet w/ a cookie

I ended up at her Pear Riesling Sorbet because I recently found a great source of organic pears.  Eating them was easy, but cooking with them has been more challenging.  The fruit has a delicacy, both in texture and flavor which means finding the right recipe is critical. I can’t tell you how many disappointing pear pies I’ve tried.  

Pear Riesling Sorbet Serving

Pear Riesling Sorbet Serving

Not a problem with this Pear Riesling Sorbet.  Or in my case, Pear Chardonnay Sorbet, since I had a bottle open (though wine snobs would probably say Riesling is a better pairing).  I was afraid the simple mix would be underwhelming, but it was lovely.  The sweet pear flavor came through clearly and was well highlighted by the sophisticated notes of the wine.

When I served some guests, I tried an alternative presentation to the one shown above.  Instead of adding a cookie, I placed a scoop on top of a swirl of strawberry curd, with a sprig of thyme.  Rave reviews! 

Making Pear Riesling Sorbet

Making Pear Riesling Sorbet

Besides tasty, this recipe was a snap to make.  Just cook up all the ingredients together, strain (Jeni strains after chilling, I prefer staining before), chill (I place the saucepan in the freezer and stir periodically, Jeni cools the mix bagged in ice water), then freeze. And the staining meant I didn’t even need to peel my pears!

Pear Riesling Sorbet…  fall happiness in a dish? 

Pear Riesling Sorbet

Pear Riesling Sorbet

P.S. I did not get the cookbook as a promotion…

Pear Riesling Sorbet
Serves 8
If ice cream is made for summer, fruit sorbet, like Pear Riesling Sorbet is made for fall--with a sweet pear flavor and sophisticated hint of white wine.
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
5 hr
Prep Time
10 min
Cook Time
10 min
Total Time
5 hr
168 calories
42 g
0 g
0 g
1 g
0 g
179 g
9 g
29 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 168
Calories from Fat 1
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 9mg
Total Carbohydrates 42g
Dietary Fiber 4g
Sugars 29g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 6 medium pears, unpeeled, cored, and cut into 1-inch pieces (approx 1 3/4 lb)
  2. • ½ cup sugar
  3. • ½ cup Riesling (or other white wine)
  4. • ¼ cup water
  5. • ¼ cup light corn syrup
  1. Combine the ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Lower the heat and simmer until the pears are soft, 5-10 minutes. Remove from the heat and let cool slightly.
  2. Puree the pear mixture in a blender one batch at a time until completely smooth. Strain, pushing pulp through the strainer. (I re-pureed whatever didn't go through with fresh pulp until the last batch, then discarded the solids that were left)
  3. Chill mixture in the freezer stirring occasionally until cool (or cool in the refrigerator or a bag in ice water).
  4. Freeze in an ice cream freezer according to manufacturer directions.
  5. Transfer to a storage container and freeze until firm, at least 4 hours.
  1. Makes about a quart.
Adapted from Jeni’s Splendid Ice Creams at Home
Adapted from Jeni’s Splendid Ice Creams at Home
Art of Natural Living


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  1. Looks so good, and I love the flavor of pears in anything!

  2. This sounds very sophisticated Inger, I bet it is delicious!

    • I was very happy with the recipe Cheri. I have been thinking of making up an array of sorbets and ice creams now to save for Christmas eve. (Can you believe I am already starting to think of that dinner??)

  3. Look delicious Inger !! I love pears !!

  4. I enjoy reading your blog and seeing your creativity! This sorbet looks amazing.

  5. Great combination, Inger! I had riesling ice cream in Germany and it was surprisingly delicious!

    • I like the idea of boozy ice cream (though mine may not be quite that original)! I tried rum in my pumpkin and I’ve got brandy in apple cinnamon ice cream in the works!

  6. Perfect fall sorbet! Thank you so much. I also love boozy ice cream – rum in my coconut!

  7. sorbet like this should be a year-round treat! what a refreshing and delicious dessert. 🙂

  8. Oh Inger…I can only imagine the taste of this pear sorbet…and really, I do not care how cold it is…this sorbet will be great at anytime of the year…
    Thanks for the recipe…have a wonderful week 🙂

    • You know I do really like a lighter dessert in the winter sometimes with the lighter activities Juliana. Have a good week too!

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