Made to use up ripe, leftover pears, this sorbet is blended with lemon juice and cinnamon and then frozen. With no added sweeteners, it is a light cold dessert suited to a diabetic diet.
Peel and chop the leftover pears that have started to soften, and drizzle them with lemon juice to stop them browning.
Blend the chopped pears with the cinnamon and water until smooth.
Pour the mixture into a lidded container and freeze for at least 4 hours, ideally overnight, stirring with a fork every so often during the first few hours to break up the ice crystals.
Take it out of the freezer, scrape it with a fork into flakes and serve immediately.
Do not forget to stir the mixture with a fork during the first few hours in the freezer, or it will set into one solid block that is hard to scrape.
Using ripe peaches instead of pears makes the sorbet less watery and denser; cutting the lemon juice to half a spoon in that case keeps the flavour balanced.
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