Light, but surprisingly rich, with pure pear flavor and a pleasant, naturally grainy texture. Notes of sweet riesling wine shine on the finish.

Make it at home

See the recipe

Breaking Tradition

Using wine in sorbet is a very traditional technique–fruit is poached in wine and the resulting sugary syrup is used as the base of sorbet. We amended this method to let the ingredients shine through. Our Riesling Poached Pear Sorbet is made with whole Bartlett pear puree, sweet and crisp Riesling, and sugar syrup for a sorbet that’s light and rich. We love it alongside buttery French pastry (like palmiers or brioche), added to a glass of prosecco for a bellini, or starring in a sundae with Salty Caramel Sauce, candied almonds, and fresh whipped cream.

Pairing Suggestion


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