Quince Sorbet – a delicious recipe with quince fresh, sugar, water, lemons, powdered sugar, lemon optionally. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the quince into a nonstick pot making sure the seeds and heart are intact. Add the sugar and water and cover. Boil 1 1/2 to 2 hours until the quince is a dark salmon color. You may have to add more water as you boil. Make sure the quince are covered.
2
Add the lemon peels and boil 20 more minutes. Remove from heat to let cool.
3
Remove the peels and blend the rest together until fine.
4
Strain the quince through a fine mesh colander. Place the strained quince in a shallow metal container to freeze overnight.
5
The next day, test the sorbet. If too sweet, add some lemon juice. If too tart, add some powdered sugar.
6
If you have an ice cream maker, pour the mixture into the machine and follow the manufacturer's directions.
7
If you do not have an ice cream maker, blend the sorbet every hour until firm.
635
kcal
Calories
168
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 3/4 pounds quince fresh, peeled and quartered, you can substitute half apples and half pears, 2 1/3 cups superfine sugar, 4 1/4 cups water, 2 lemons, and more.
Yes, Quince Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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