Recipe

Ginger Pear Sorbet Spritzer with fennel pollen and champagne

Photo by Nancy Nicole

Chef
Nancy Nicole's 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...
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".

Expand Collapse

Simmer first three ingredients for ten minutes or until sugar is fully dissolved. Let cool completely. Pour through sieve to strain out ginger.
Ask a question about this step
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.
Ask a question about this step
Chill this mixture in the fridge until ready to use.
Ask a question about this step
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.
Ask a question about this step
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.
Ask a question about this step
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.
Ask a question about this step