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Quince Sorbet

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


  1. 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.

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