Make Ahead

Pear Sherbet Snowballs with a hint of Coconut

September 15, 2011
0 Ratings
  • Makes one quart
Author Notes

This sherbet is refreshingly light, a great confectionery side with cookies, pies or cakes. Very ripe pears soft to the touch or Trader Joes pear halves in a jar of white grape juice, my favorite to use, work beautifully for this recipe. It is very easy to put together, most all the ingredients are pureed in a blender. I was originally inspired by an older Food52’s pear holiday theme; and I credit this frozen treat’s success to my intuition, The Ultimate Ice Cream Book and online Food52 recipes I read! —lapadia

What You'll Need
  • Instructions are for using a Cuisinart Ice Cream maker, the freezer bowl must be chilled overnight; otherwise, follow your ice cream maker's instructions.
  • 3 cups very ripe juicy pears - peeled and cubed
  • OR... a jar of Trader Joe's pear halves in white grape juice, my favorite to use.
  • 1 teaspoon vanilla
  • 1 pinch of sea salt
  • Fresh grated nutmeg – 10 grinds
  • 1/2 cup powdered sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons coconut liqueur (Malibu Carribbean rum)
  • 1 cup half & half cream (use heavy cream if you prefer)
  • Optional - Shredded sweet coconut garnish for a snowy effect
  1. In a blender, combine first 6 ingredients, puree - about 30 seconds, or until the ingredients are blended.
  2. Pour the pear puree into an 8 cup container, preferably with spout & handle so that it will be easier to pour, later.
  3. Stir in the cream and coconut liqueur until well blended.
  4. Place in the freezer for 20 up to 30 minutes.
  5. Place the ice cream maker’s freezer bowl and any attachments needed onto the machine base; turn ON, stir the puree a couple times to blend in any of the puree that had started to freeze.
  6. Pour puree into the freezer bowl and let churn until thickened, about 25 – 30 minutes. The sherbet will have a soft texture at this point.
  7. Cover the freezer bowl and place it into the freezer to let the sherbet set until firm enough to form into balls.
  8. Once set, using an ice cream scoop form into balls and keep them in an airtight container until serving time.
  9. Optional - garnish with sweetened coconut shreds for a snowy effect.

See what other Food52ers are saying.

  • wssmom
  • Niknud
  • TheWimpyVegetarian
  • Bevi
  • boulangere

10 Reviews

wssmom October 27, 2011
LOVE the snowy effect ....
lapadia October 27, 2011
:) Thanks, wssmom, the holidays usually need that snowy effect!
Niknud September 16, 2011
I would fight you for one of these! Hahaha - a snowball fight (I crack myself up sometimes).
lapadia September 16, 2011
LOL, Niknud, you and your "Pear Devil" crack me up....Cheers!!
TheWimpyVegetarian September 15, 2011
Fabulous holiday dessert!!
lapadia September 16, 2011
Thanks, CS! You know I usually put my ice cream maker away during the colder months, with one exception and that is the holidays - usually Christmas time.
Bevi September 15, 2011
This will be a great addition to Xmas dinner. I guess I am packing my ice cream maker with me.
lapadia September 16, 2011
Thanks and it sounds like fun, Bevi! Enjoy :)
boulangere September 15, 2011
This is lovely. Just the mention of coconut, and I'm yours. Lots of beautiful winter effects here.
lapadia September 16, 2011
Thanks, boulangere! Coconut has been a favorite of mine to use this year, and it seemed to scream winter to me, for some reason, so here it is :)