Despite my frequent and weekly posting of ice cream, along with a number of other sweets posted over the past few weeks, I have been trying to cut back on my sugar intake over the last several weeks. As a result, I’ve been looking for some frozen dishes that use less sugar, and this recipe that has a little bit of honey, meets expectations. The recipe came from the Empowered Sustenance website. When I go to take a bite, I have to remember that it isn’t going to be sweet. It’s a bit like when I go to drink hipster water (LaCroix), I need to remember it’s not going to have the sweetness of soda. Similarly, when I go to drink unsweetened iced tea, it’s not going to taste like Crystal Light. But, as long as I go in with this mindset, the sorbet tastes like a great ending to a meal. The rosemary does not come through strongly — it’s a slight undertone to the recipe.
Rosemary Infused Pear Sorbet
4 big pears (or 5 small)
1/2 c water
1/2 Tbsp honey
1 sprig fresh rosemary
Peel and cut the pears into small pieces. Place all the ingredients in a pot over medium-low heat. Boil 10 minutes, or until the pears are soft. Remove from heat and let cool. Remove the rosemary sprig and transfer into a food processor. Blend for 20 seconds or until smooth. Transfer to a bowl and place in the refrigerator to chill.
Follow the manufacturer’s instructions for ice cream.