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Vegan Maple Pear Ginger Sorbet by Katie Webster for Little Hill Sugarworks | Craft-made Small-batch pure Vermont Maple Syrup.

Maple Pear Ginger Sorbet

This sorbet has just the right level of ginger to tickle the palate at the end of the meal, while not overpowering the maple flavor. Though if you do like a stronger ginger flavor add more to taste. Try scooping it into tall glasses and pouring cream soda over top for a twist on a soda float.


  • 4 ripe pears , peeled, cored and chopped
  • 1 cup water
  • 1 cup dark maple syrup
  • 1 teaspoon finely grated ginger , or more to taste


  1. Bring pears and water to a simmer in a medium heavy-bottomed saucepan over medium-high heat. Reduce heat to medium-low and simmer until the pears are very tender, 7 to 12 minutes. Transfer the pear mixture to a blender, add maple syrup and ginger and puree until smooth. (USE CAUTION WHEN BLENDING HOT LIQUIDS) Chill pear mixture in a metal bowl set over another bowl of ice water, stirring often until cold. Alternatively refrigerate until cold.
  2. Process the pear mixture in ice cream maker according to manufacturers instructions. Transfer to a quart-sized storage container and freeze until firm.