* Makes about 1 1/4 pints
- 4 large (about 2 lbs.) ripe, but not soft, Comice or Bartlett pears
- juice of 1 small lemon
- 1 cup sugar syrup, chilled
- 1 medium egg white
Pour into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and freeze using the hand-mixing method.
When the sorbet just starts to turn slushy, lightly whisk the egg white until frothy. Add it to the sorbet and continue churning or freezing until firm. Leave the sorbet in the freezer for 15 minutes or until required. If necessary, remove it from the freezer just 5 to 10 minutes before serving to soften.
Pear sorbet is best eaten as soon as possible or within a few days.
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