Cranberry Pear Sorbet

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   1. Prepare your ice cream maker for use following manufacturer's instructions. (Ice cream maker will need to hold at least 4 cups.)

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   2. Place all the ingredients in a large pot (I use a 6-quart size) and bring to a boil. Cook until the pears are softened, the cranberries burst and the sugar is completely dissolved, about 10 minutes.

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   3. Remove from the heat and allow to cool slightly. Puree using an immersion blender or transfer to a regular blender or food processor and puree.

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   4. Separate any large residual pieces by putting the mixture through a sieve.

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   5. Place the sorbet base in a bowl, cover and refrigerate until very cold, preferably overnight.

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   6. Pour the mixture into the ice cream maker and process per manufacturer's instructions.

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   7. Transfer to a freezer-safe container and freeze until completely set.

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   Adapted from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer.

* Per serving · 4 servings · Values may vary.

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