This is a recipe I tried out when I got a bag of pears from a friend.  As a single person I can't eat a whole bag of pears before they go bad but I sure can use them up in some interesting recipes.

This is my first sorbet. Technically it's more of a granita since I don't have an ice cream maker but to heck with technicalities, this was not the texture of a granita. It was silky and creamy and delicious.  The gingersnap cups came into the mix when I decided to share some of my pear sorbet and serve it up as a dessert at a dinner party.




4 Pears
1 Tsp. Sugar
1/2 C. Water
3 Tbsp. Lemoncello*
1/4 Tsp. Hibiscus Elixir
1 Pear for Garnish
Hibiscus Flower for Garnish

  • Peal, slice and core the pears. I used a combination of Red D'anjou, Barlett and Bosc.
  • Puree the pears, hibiscus syrup and sugar in a blender until smooth
  • Simmer this pear mixture in a saucepan about 3 - 4 minutes.
  • Add the hibiscus elixir and the Lemoncello and stir in completely. (The alcohol keeps your sorbet from freezing too hard.) I used my own homemade Lemoncello!
  • Refrigerate until completely cool.  Refrigerating prior to freezing keeps the ice crystals smaller and makes a smoother sorbet.
  • Freeze in a covered bowl in the freezer until solid or use your ice cream maker to freeze.



2 Gingersnap*** Crumbs, Ground Fine
3 Tbsp. Unsalted Butter, Melted

  • Preheat your oven to 350 F.
  • Spray cupcake molds with cooking spray
  • Grind the baked gingersnaps in a blender or small food processor.
  • Slowly add the melted butter until a dough forms
  • Take a small handful (about 2 or 3 tablespoons) of the dough and press down and around the sides of your baking cups
  • Bake 7 minutes and allow to cool
  • Release the cups by tipping the cupcake pan over and gently patting the back of the cups.



Pear Sorbet in Gingerbread Cup
Hibiscus Syrup
3 - 5 Fresh Pear Slices
1 Wild Hibiscus Flower preserved in the syrup.
Some Interesting Cake Decorations*


  • Squiggle a little of the hibiscus syrup onto the plate in a nice pattern.
  • Spoon the sorbet into the gingersnap cups.
  • Place your Pear Sorbet filled Gingersnap Cup onto the syrup a little off center.
  • Arrange your pear slices around the cup as a garnish then place the hibiscus flower on the pear sorbet.
  • Sprinkle on some of the cake decorations.

**Candied ginger makes a nice substitute for the cake decorations!

Tomorrow I'll post up the Pear & Blue Cheese Bruschetta I used some more of my pears in AND the Pear Champagne Martini that I used some of this Pear Sorbet in as well!

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