Make sure the quinces are poached before you make this sorbet.
- Servings: 20
Source: Martha Stewart Weddings, Spring 1999
- 3 poached quinces, cores removed, plus 3 1/2 cups quince poaching liquid
- 1 tablespoon freshly squeezed lemon juice
Place the poached quinces, poaching liquid, and lemon juice in a blender or food processor, and puree until smooth. Pass through a fine sieve, and discard solids. Freeze in an ice-cream maker according to manufacturer's directions. Store frozen in an airtight container.