Red Wine and Pear Sorbet

I've made posts before where I've gone on and on about my love for ice cream. It would be easy for me to do again......and I will....for a minute. In my entire life, I've never met anyone who doesn't like ice cream. Not one single person.  It is impossible to eat ice cream and be angry or grumpy. I've often thought how fun it must be to work in an ice cream shop - dolling out scoops of happiness, one after the other.  I mean, come on....when you go out to buy a scoop of ice cream, what is your face doing when that person hands over the cone to you? YOU ARE SMILING!!! Unless, of course, you are like the Grinch and have no heart.


Ok....that's enough of my blatherings on my love for ice cream.


With that said, IF I eat ice cream on a regular basis, I can PACK on the pounds. So, very often I will try to eat less fatty concoctions that are equally as tasty and satisfying. THIS recipe is so easy and extremely flavorful. Quite a sophisticated taste for a sorbet too. Not overly sweet and seems "creamy" without any cream at all - hence the title "Sorbet".


The best part? This recipe does not require an ice cream maker! You can do this in your processor (everyone has a processor nowadays).

Here tis~


Ingredients:


1 C dry red wine
3/4 C sugar
1 lb ripe Bartlett pears, peeled, cored, and cut into 1 inch pieces (2 Cups)
2 TBL fresh lemon juice
kosher salt


Directions:


1. In a medium saucepan, bring wine,1 1/4 C water and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add pears; reduce heat and simmer until tender, 5 - 10 minutes.

2. Stir in lemon juice and a pinch of salt. Cool completely. Transfer to a shallow baking dish. Freeze until solid, about 6 hours (or overnight).

3. With a fork, break frozen mixture into large pieces. In two batches, puree in a food processor until completely smooth, 2 - 3 minutes per batch. Transfer to an airtight container and freeze until ready to serve. (Sorbet will be soft, even after freezing).

Enjoy, Ice Cream lovers!