Pear and sage sorbet

Ingredients for 4 servings:

• 100 g powdered sugar, sifted
• 100 ml water
• 3 pears, ripe (Williams Christ)
• 1 lemon(s)
• 2 sprigs of fresh sage (large sprigs)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Refreshing sorbet for dessert or as a starter

Heat the powdered sugar and water in a saucepan and simmer for 5 minutes until the powdered sugar has completely dissolved. Meanwhile, wash and peel the pears, remove the cores, stems, and blossom ends. Cut the pears into wedges and add them to the sugar syrup in the pan. Squeeze the lemon and add the juice. Wash the sage, pat it dry, and add it as well. Simmer everything gently until the pears become completely soft (5-10 minutes, depending on how soft the pears already were). Remove the pan from the heat and remove all but 2-3 plucked sage leaves. Purée everything thoroughly with a hand blender until all the sage and pear pieces form a smooth mixture. Don’t be surprised if the mixture is still relatively runny. Let the sorbet mixture cool and then freeze in an ice cream maker for about 1 hour. Alternatively, without an ice cream maker, pour the mixture into a shallow bowl and place it in the freezer. Stir with a spoon every 20-30 minutes to prevent the ice cream from crystallizing too much, but still freeze. The sorbet should be ready after 3 hours. Tip: When making it with an ice cream maker, I let the ice cream freeze for a little longer (about 1 hour) afterward, as this makes it a bit more compact and therefore easier to serve.