in Dessert Recipes

Matcha coconut sorbet with blue-tipped pear

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Ingredients for 4 servings:

  • 10 g powder (Matcha-Coco-Mix powder), containing coconut blossom sugar
  • 250 ml water
  • 2 tbsp, heaped coconut butter
  • 1 pear(s)
  • 2 cl Blue Curaçao

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Dissolve the matcha mix in the water. Combine the tea mixture with the coconut butter in a food processor and, if available, pour it into an ice cream maker. If you don’t have an ice cream maker, simply place the sorbet mixture in the freezer. Stir well every 15 minutes. Repeat until the sorbet is firm. Peel, stem, and core the pear. Cut the pear into rings about 0.5 centimeters thick. Soak the pear rings in Blue Curaçao for at least one hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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