Homemade Pear Sorbet (and a ginger cookie): 3 ingredients, no ice cream maker required!

Pear Sorbet homemade

Yes I made that! and you can too.

Homemade Pear Sorbet
(15 minute prep, 8+ hours freezing time).

*4 pears (I used Anjou)
*1/2 C apple juice (or pear juice… or another juice)
*1 t Chai Spice

That’s it!

This recipe is adapted from “The Spiced Pear Sorbet” from The Healthiest Meals on Earth Cookbook (yes, again) by Jonny Bowden. He describes this sorbet as a good ‘alternative’ to ice cream, where the flavours come from the pear and spices, rather than a artificial flavours.

I ate it. I loved it. It is not ice cream, or granita. I want to say it’s like a pear creamsicle, not to be mistaken with the orange creamsicle things. I think this is the best description I can find, quoted from this article on chai: It represents a harmonious blend of all five tastes (sweet, sour, bitter, salt, and spice) recognized by the taste buds that is also pleasing to the other senses.

The pear sorbet has a lovely sort of quenching property to it. Not only do you get the after dinner satisfaction of something sweet- you get all these lovely benefits: increase the digestive fire, sooth and relax the digestive tract, increase waste and toxin excretion, elevate metabolism, and decrease appetite in a dessert!

I hear what you are saying: really? chai spice and pears, again? Hey, it’s what I had on hand! Here are some other options:

Jonny Bowden uses cloves, ginger and vanilla.
My ‘Flavor Bible’ cookbook suggests the following pear flavour combos:
Pear, honey, lime, vanilla
Pear, maple syrup, walnuts
Pear, caramel, chocolate
Pear, cinnamon, ginger, honey.
I’d like to suggest, pear, mint, prosecco or even a pear and brandy!
For a savory option: Pear, Parmesan, Balsamic.

One of the things that made this dessert THE BEST is the ginger cookie. A healthy one, made from Rooted Nutrition’s recipe. It paired well with pear and really brought out the chai flavours. I suggest you make one of the items in the flavour combos a cookie, or like this ingenious lady did-make the ginger cookie into a ginger cookie serving bowl.


  • Peel, quarter and core your pears. Slice quarters in half again.
  • Bring juice and chai spice to a boil, add in pears, then cover and simmer for 10-20 minutes until your pears are soft.
  • Remove from heat, transfer to a freezer safe bowl and let cool. You can throw them in the fridge for an hour or so.One very important point here is to put a piece of parchment or wax paper over the pears as they cool to collect the moisture droplets.
  • Once cool, cover and put in the freezer for 8 hours or overnight. Do they wax paper/parchment trick again here too. The reason is, those moisture droplets will stick to the paper not the pears, leaving you with a creamy sorbet instead of an icy granita.  I cheated and pulled them out after 5 hours, but I hear the sorbet gets creamier texture if you leave it a bit longer.
  • Take your frozen pear mixture out of the freezer and let thaw for 15 minutes or so until you can easily break chunks off and throw them in the food processor. Puree until you get a smooth creamy sorbet consistency.
  • I threw this back in the freezer for a few minutes while I chilled the serving bowls, then scooped it up and serve!
  • This Recipe makes about 6-8 one-scoop portions. The leftovers (if any) taste just as good a week later, just thaw for about 10min before serving.



3 Comments to “Homemade Pear Sorbet (and a ginger cookie): 3 ingredients, no ice cream maker required!”

  1. Sigh . . . pear sorbet was one of the best flavors of sorbet I’ve ever eaten. And it was with my then-BF at the Haagen Daz in Koln, Germany . . . so I appreciate the memory you unintentionally just brought to my mind!

    I love how easy this looks to make–and I think it would go well with apple cider instead of juice. I’ve got plans for the pears from my CSA farm share!


  2. Just finished making the sorbet, used maple syrup & cinnamon, the aroma was a taste temptation all on its own. The pears are now cooling, looking forward to the taste that awaits.

  3. Made the sorbet Thursday night, enjoyed it Friday night. Easy to do, fabulous to eat. Turned out just like the
    picture. A most marvellous treat. thx.

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