There’s nothing better than delicious homemade frozen treat on hot summer day. Leslie Bilderback’s latest cookbook “No-Churn Ice Cream” is packed full of over 100 ice cream, sorbet, gelato, and sherbet recipes. Best of all, none of them require a machine to make! Bilderback’s book makes it easy for anyone to whip up delicious iced treats! We never realized making sorbet could be so easy. Check out her simple and refreshing Poached Pear sorbet recipe below!

Poached Pear Sorbet

Makes about 1 quart of sorbet

poached pear sorbet recipes

The flavor of a pear sorbet can stay as natural as you like, or it can be augmented by way of the poaching liquid. If you are interested in a pure pear flavor, keep the liquid neutral by using only water. If you’d like a more seasonal, spiced-up pear flavor, use wine and spices.


  • 6 Large pears, peeled, seeded, and cut into large chunks
  • 4 cups water
  • 1 cup sugar
  • Finely graded zest of 1/2 lemon
  • Juice of 1/2 lemon
  • Pinch of salt
  • Method


1. Combine the pears in a large saucepan with water, sugar, and lemon zest and bring to a boil over high heat. Reduce to a simmer, cover partially, and cook until tender, 20 to 30 minutes.

2. Drain the tender pears, reserving the poaching liquid, and cool both completely.

3. Place the cooked pears in the bowl of a bar blender or food processor and process, slowly adding the poaching syrup. Continue processing, adding only as much syrup as is necessary to achieve a smooth puree. Pass the mixture through a fine mesh strainer to remove unwanted fibers. Season with lemon juice and salt, then transfer the mixture to a freezable container.

4. Cover loosely with plastic or waxed paper and place in the freezer. Stir the mixture every 30 minutes until it starts to hold its shape. In about 4 hours it will have a scoopable consistency.

5. Scoop into chilled glasses or bowls and serve with fresh berries, caramel sauce, crushed pecan pralines, a whole poached pear, or a splash of Poire Williams. (Poire Williams is a classic French pear brandy. There are many brands and makers from around the world, but the French place clear glass bottles over the pear blossom, and let the fruit grow and ripen in the bottle. It’s tremendously flavorful, and worth the extra bucks for special occasions — like homemade sorbet!)

If you want to learn how to make more delicious frozen desserts head to your local bookstore to pick up best-selling author Leslie Bilderback’s “No-Churn Ice Cream” or login to Amazon and order it online. 

For more delicious recipes check out our Food & Drink section.


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