Ingredients
6 pears
100 gr sugar
1 lemon (juice only)
1 egg white
2 tbspn pear liquor
Preparation
- Peel the pears and cook them in 250 ml of water with the lemon juice and 50 gr of sugar, mash them up with the water and juice then refrigerate.
- Beat the egg white in a double sauce pan with 50 gr of sugar until they stiff.
- When the sherbet begins to harden add the egg white mix and pear liquor and refrigerate again.
You can also blend the pears with the sugar after they’ve been peeled and deseeded. And follow the same instructions.
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