Serves: 8
Total Calories: 114
Puree the pears with their syrup, the cranberry sauce, and the lime juice in a food processor or blender until completely smooth. Pour into a shallow pan and freeze until solid, about 4 hours or longer. Cut into cubes, and puree in a food processor until creamy. Store in a tightly closed container in the freezer for up to 1 week. If the mixture should become solid, puree it again before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Pear And Cranberry Sorbet recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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