Pear Cardamon Sorbet

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  • 4 ripe pears – fresh picked are best
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon fresh ground cardamom
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons brandy
  • 2 ounces Maraschino cherry juice


  1. Bring sugar and water to a boil in a small saucepan.
  2. Once the mixture begins to boil, reduce the heat and simmer for about five minutes or until the mixture begins to reduce and thicken.
  3. Remove the pan from the heat source and chill for thirty minutes.
  4. Peel and core the  ripe pears.
  5. Put them in a blender with the lemon juice, fresh ground cardamom, brandy and maraschino cherry juice.
  6. Whip until you have a mixture that is smooth.
  7. Add the cooled water and sugar mixture.
  8. Whip again until well mixed.
  9. If you have an ice cream maker, pour the mixture into it and follow the manufacturer’s directions. If not, simply put into a bowl with a lid and freeze.
  10. Serve by dipping out scoops and putting them in the chocolate dessert cups. The maraschino cherry juice will make the sorbet  a luscious pink  color that will blend perfectly with the smooth dark chocolate dessert shell.
  11. Top with a piece of molded chocolate candy, whipped cream or your favorite topping.
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