Pear and Vanilla Sorbet
Inspired by techniques from NYT Cooking.
Ripe pears poached in vanilla syrup and blended with honey make a smooth, creamy-tasting sorbet speckled with vanilla seeds.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
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EU nutrition claims
- Low fat: 0.1 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 139 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
23.5 g per serving
47 % of the 50 g daily maximum · 94 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- medium saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 162 kcal |
| Protein | 0.5 g |
| Carbohydrate | 42.8 g |
| of which sugars | 35.7 g |
| of which free sugars | 23.5 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 4 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
