Icehouse Pear Soup With Raspberry Sorbet - Just Fruit Recipes


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Icehouse Pear Soup With Raspberry Sorbet

4 lg Bosc pears, peeled, cored, and sliced*
1 Tangerine, Juice of
1/2 ts Grated tangerine zest
1/2 ts Chopped fresh ginger
1/4 ts Freshly ground nutmeg
1/8 ts Ground cardamom
3 tb Maple syrup 2 1/2 c Buttermilk
8 Mint sprigs for garnish


Raspberry Sorbet
1 1/4 c Frozen raspberries
2 tb White grape juice
1 1/2 tb Fruit-sweetened raspberry preserves


Place the pears, tangerine juice, zest, and ginger in a food processor or blender and process until smooth. Pass through a fine-mesh sieve. Whisk into the remaining ingredients, except the mint and sorbet, and chill for at least 3 hours or overnight. Serve in shallow chilled bowls or goblets garnished with a small scoop of sorbet and a sprig of mint.


*Feel free to substitute for the pears with peaches or nectarines.


Raspberry Sorbet (8 small scoops): Combine all of the ingredients in a food processor. Pulse a few times, then process into a stiff slush. Use immediately or scoop into balls and refreeze.





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