Allergy free pear and ginger sorbet recipe

Ingredients

• 1 cup caster sugar
• 3 tsp Orgran No Egg whisked with ¼ cup water
• 1/2 litre water
• 6 pears
• 2 tsp ginger powder

Method

• Peel, core, dice, cook, mash and blend the pears until you have liquid pear without lumps.
• Add pear to a large cooking pot along with the water, sugar, No Egg mix and ginger.
• Cook over a medium to high heat until blended.
• Don’t worry about any white blobs that form. The No Egg will dissolve.
• Stir until the liquid has become thick like hot glue.
• Take off the heat and allow to cool, stirring occasionally.
• Once cool, place in the freezer and fold gently and evenly with a spoon every 10-15 minutes until sorbet starts to set. This will be when crystals start to form and stirring becomes difficult.
• Ladle hardening mixture into the tub of your choice, seal and leave to freeze.

Note

• This sorbet tastes the same as regular sorbet but melts in a different manner when No Egg has been used rather than egg. If your sorbet melts too quickly then try a little more No Egg in the mix or a little less water. The balance has to be found with each batch as the amount of liquid obtained from the fruit varies (unless you decide to drink the excess).