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Zinfandel Sorbet With Poached Pears

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  Unflavored gelatin 1 Ounce (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  White zinfandel wine 1 1⁄4 Cup (20 tbs)
  Canned peach nectar 5 1⁄2 Ounce (1 Can)
  Zinfandel wine 2 Cup (32 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Lemon juice 1 Tablespoon
  Pears 4 Medium, peeled, halved, and cored (Anjou / Bartlett Pears)

Zinfandel Sorbet: In medium saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
Stir in sugar until dissolved, then stir in remaining ingredients.
Pour into 9-inch square baking pan; freeze 3 hours or until firm.
With electric mixer or food processor, beat mixture until smooth.
Return to pan; freeze 6 hours or until firm.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2038 Calories from Fat 8

% Daily Value*

Total Fat 0.91 g1.4%

Saturated Fat 0.07 g0.33%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.6 mg3.9%

Total Carbohydrates 355 g118.2%

Dietary Fiber 23.1 g92.3%

Sugars 293.6 g

Protein 28 g56%

Vitamin A 11.4% Vitamin C 75.1%

Calcium 12.1% Iron 14.8%

*Based on a 2000 Calorie diet

Zinfandel Sorbet With Poached Pears Recipe