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Makes 1 quart
Ready in 1 day
Active: 1 hour
Riesling should have a good sweetness but also an acid balance and around 12% ABV.
3 ripe pears (about 1 1/4 pounds, 2 1/4 cups chopped)
1 1/2 cups Riesling (see note)
3 tablespoons ginger, chopped
1 cup sugar
1 to 2 teaspoons lemon juice, to taste
1/2 teaspoon kosher salt
1
In a medium saucepan, combine pears, Riesling, and ginger. Cover and bring to a boil over high heat, then reduce to very low heat and cook, covered, for 20 minutes.
2
Carefully transfer pears, wine, and ginger to blender and add sugar. Cover very tightly and purée until smooth, about 30 seconds.
3
Pour through a strainer into an airtight container and stir in lemon juice and salt to taste. Cover and refrigerate until very cold, about 4 hours.
4
Transfer to an ice cream maker and churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
See more at http://www.seriouseats.com/recipes/2014/01/pear-riesling-and-ginger-sorbet.html
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1st Keep
 Adam.R.Hill
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