Natural Pear Strawberry Sorbet

This simple, sweet recipe for pear strawberry sorbet was created by the Natural Epicurean Academy of Culinary Arts in Austin, Texas. Their school offers cooking programs in vegan, macrobiotic, ayurvedic, and raw / living food, with students from all over the world. Yes, a school where you can study dairy-free cooking specifically!

The Academy uses all-organic ingredients in this pear strawberry sorbet. If it isn’t within your budget to purchase everything organic, shoot for the strawberries first. They are a top pesticide fruit that isn’t peeled before using.

Special Diet Notes: Pear Strawberry Sorbet

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.

I’m sharing this recipe on the Hot Fun in the Summertime Blog Hop at The Midnight Baker.

Natural Pear Strawberry Sorbet

 

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Prep time

20 mins

Total time

20 mins

 

Note that the prep time does not include standing, churning, and freezing time.

Author: Natural Epicurean Academy

Serves: ½ gallon

Ingredients

• 1 pint (16 ounces) organic strawberries
• 3 large, very ripe organic pears (Bartlett, Comice or Anjou)
• ½ cup light organic agave nectar
• 2 tablespoons fresh-squeezed organic lemon juice

Instructions

1. Stem and halve strawberries and mix with 2 tablespoons agave nectar (about one-fourth of the agave). Let stand up to 1 hour, and then strain off any liquid.
2. Peel, core and slice pears and toss with strawberries. Add lemon juice and remaining agave nectar.
3. Using an immersion blender or food processor, blend until uniformly smooth.
4. Freeze in ice cream maker according to manufacturer’s directions.

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