🍐 Pear + Pineapple + Mint Sorbet

A Sun-Drenched Summer Table

I wasn’t expecting to fall so hard for this sorbet—but the first spoonful stopped me in my tracks. Bright, clean, and deeply refreshing, this Pear + Pineapple + Mint Sorbet is pure summer in a bowl. The soft floral sweetness of ripe pear, the sunny acidity of pineapple, and a cool burst of mint come together in a way that feels both soothing and invigorating. I’ve made it twice already, and each time I’m surprised by how clearly each flavor sings through the chill. It’s the kind of dessert that makes you close your eyes and smile. Simple, elegant, and utterly delicious.

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Ingredients

For the Sorbet:

• 2 large ripe pears (Bartlett or Comice), peeled, cored, chopped

• 1 1/2 cups fresh pineapple, chopped (or canned in juice, drained)

• 1/3 cup sugar (or honey, to taste)

• 1/4 cup water (or coconut water for a twist)

• Juice of 1 lime

• Zest of 1/2 lime

• 10 fresh mint leaves

• Pinch of salt

Notes: This recipe makes 1 Quart

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Method

1. Make the Mint Syrup:

   Bring water and sugar to a gentle simmer in a saucepan, stirring until sugar dissolves.
   Remove from heat and stir in mint leaves. Cover and steep for 15–20 minutes.
   Strain into a bowl or measuring cup, pressing gently to extract flavor. Let it cool completely.

2. Blend the Fruit Base:
   In a blender, combine the chopped pears, pineapple, lime juice and zest, cooled mint syrup, and a pinch of salt. Blend until smooth and silky.

3. Taste & Chill:
   Taste the purée. Adjust sweetness or lime as needed. Chill the mixture at least 4 hours or overnight for best flavor and texture.

4. Churn:
   Process the sorbet in your ice cream maker until fluffy and thick, about 20–25 minutes.

5. Freeze Until Set:
   Transfer to a container and freeze until firm, 4–6 hours. Let sit 5–10 minutes before scooping.

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🍍 Serve With:

• Pineapple spears dusted in Tajín or chili-lime salt

• Shaved coconut or toasted pepitas

• A sprig of mint or tiny lime wedge for flair

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🧊 Kitchen Notes:

• No ice cream maker? Freeze the base in a shallow pan and scrape every 30 mins with a fork (granita-style), or freeze in cubes and blend to serve.

• Make it creamy: Add 1 Tbsp agave or corn syrup for a smoother texture.

• Try variations: Swap mint for basil or Thai basil for a spicy edge. Add a splash of rum for a frozen cocktail version.

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💌 A Note from Lily

This sorbet is like an instant mood shift — juicy, bright, impossible not to smile at. I wanted something that felt like water on hot skin, like running barefoot through summer, like fruit picked straight from the tree. It’s joy in frozen form, and I hope it brings a burst of delight to your day.

Thanks for being here.
—Lily

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