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Directions Preparation:20min › Extra time:2hours chilling › Ready in:2hours20min
Place sugar and water in a pot over medium heat until sugar dissolves.
Peel and chop pears into pieces and place in syrup. Cook for 5 minutes until pears are tender. Add a squeeze of lemon juice (to taste). Remove from heat and allow to cool.
Blitz the pear and syrup mixture until smooth (use a blender or a blender stick). Pass through a coarse sieve and then cover and place in the fridge until cold.
Beat egg whites (with a pinch of salt) until peaks are firm but still glossy.
Add Midori to the pear and syrup blend. Slowly whisk one third of the mix into the egg whites. Return the mix back into the pear and syrup and whisk to get an even consistency.
Pour into the freezer bucket of an ice cream maker and churn for about 60 minutes. When finished, scoop sorbet into a container and freeze overnight.
Note: The amount of Midori will slow the freezing of the sorbet. Reduce if you want the sorbet to freeze quicker. The egg whites give this sorbet a softer texture (more like a sherbet). They can be left out for an icier sorbet. This recipe makes about 1.2 litres.