Ginger Pear Sorbet Recipe

  • 1 15- to 16-ounce can pear halves in heavy syrup
  • 1/4 cup sugar
  • 1 tablespoon (packed) finely chopped crystallized ginger
  • 1 teaspoon grated lemon peel
  • Fresh mint sprigs (optional)
  1. Line 9-inch glass pie dish with plastic wrap. Drain syrup from pears into small bowl; transfer pears to prepared dish. Add sugar, ginger and lemon peel to syrup and stir until sugar dissolves. Pour syrup mixture over pears. Cover and freeze until solid, at least 6 hours.
  2. Turn pear mixture out onto work surface; peel off plastic. Cut into 1-inch pieces. Place in processor; blend until smooth. Freeze in covered container 1 hour. (Can be made 2 days ahead. Keep frozen.) Scoop sorbet into glasses. Garnish with mint sprigs, if desired.