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LOCATION: Recipes >> Soups >> Icehouse Pear Soup with Raspberry Sorbet

Print this Recipe    Icehouse Pear Soup with Raspberry Sorbet

8 servings

4 large Bosc pears, peeled, cored, and sliced*
Juice from 1 tangerine
1/2 tsp grated tangerine zest
1/2 tsp chopped fresh ginger
1/4 tsp freshly ground nutmeg
1/8 tsp ground cardamom
3 Tbs maple syrup
2 1/2 cups buttermilk
8 mint sprigs for garnish
Raspberry Sorbet (next recipe)

Place the pears, tangerine juice, zest, and ginger in a food processor or
blender and process until smooth. Pass through a fine-mesh sieve. Whisk
into the remaining ingredients, except the mint and sorbet, and chill for
at least 3 hours or overnight. Serve in shallow chilled bowls or goblets
garnished with a small scoop of sorbet and a sprig of mint.

*Feel free to substitute for the pears with peaches or nectarines.

Raspberry Sorbet

8 small scoops

1 1/4 cups frozen raspberries
2 Tbs white grape juice
1 1/2 Tbs. fruit-sweetened raspberry preserves

Combine all of the ingredients in a food processor. Pulse a few times,
then process into a stiff slush. Use immediately or scoop into balls and
refreeze.

>From Yamuna's Table by Yamuna Devi

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