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Author Notes: I just bought myself an ice cream maker! On the same day my good friend (and fellow food 52 cook), Jennifer Ann sent me a tin of fennel pollen. This is my first time using this ingredient. It is indeed heavenly, especially with the ginger and champagne... Truly a "Spring Refresher". —Nancy Nicole
Makes 1 1/2 qts. sorbet
- 1/2 cup fresh ginger root, grated
- 4 cups water
- 1 cup sugar
- 2 cups canned pears, in their juice
- 1/2 tsp. fennel pollen
- Simmer first three ingredients for ten minutes or until sugar is fully dissolved. Let cool completely. Pour through sieve to strain out ginger.
- Puree pears and ginger syrup in a blender or food processor until smooth or until only small chunks of pear remain (depending on taste). Add fennel pollen and pulse to blend.
- Chill this mixture in the fridge until ready to use.
- Set up ice cream maker with frozen bowl, add cold pear ginger mixture and proceed according to manufacturer's instructions. Process at least 30 minutes. Be careful not to fill machine too full. You may have a little mixture left over, depending on the size of your machine.
- If after 1/2 hour the sorbet is still too soft for your liking, put it in an air-tight container in the freezer for 2 or more hours. Put in the coldest part of your freezer.
- When sorbet is the desired consistency, serve 2 scoops in a wine glass and top with a chilled Brut champagne or dry sparkling wine. Serve with a long-stemmed spoon or straw.
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