While I hear reports of snow hitting ground in some cities, Los Angeles still is having a personality crisis and can’t decide whether it wants to be Fall or Summer. It’s a perennial problem. So, I made a dessert that encompasses this contrast: Fall flavors encapsulated in a frozen dessert.
Following along similar veins to that apple-packed cocktail from a few weeks ago, I went ahead and packed this boozy dessert with pears: fresh pears, pear liqueur, and bubbly pear soda. Then I added some honey and St. Germain. I know that St. Germain gets thrown into cocktails much like salt gets thrown into everything, but have you stopped and just tasted it by itself lately? I forgot how rich it was, with beautiful notes of honey and spice, as well as the floral element it is known for. I wanted to bring this bottle back out after a brief hiatus and pair it with an ingredient that would accentuate those notes: like a pear.
St. Germain was actually one of the first bottles of liqueur that I bought when I was trying to add more “fancy stuff” to my home bar years ago. I remember traveling to this high-end liquor store in Pasadena and having to ask the clerk if he’d ever heard of it. Well, duh, of course he had. I forget what I made with it that first time around, but besides the unique taste, I also bought it in part because of the fancy looking bottle. You’ll still see those purchases in my home bar now; I’m a sucker for great packaging.
Now, this dessert requires a bit of hand-holding. However, if you start it early enough in the afternoon, you will be rewarded with a delicious treat by night. And by hand-holding, you’re mainly sticking a fork in it every few hours or so.
Ok, let’s begin.
2 heaping cups cubed pears
1/4 cup Pear Liqueur
1/2 cup St. Germain
1 cup water
1 cup Sipp Summer Pear Soda*
1/4 cup honey (note: heating up the honey in the microwave for 15 seconds makes it pourable)
1-1/2 ounces freshly squeezed lemon juice
Combine all ingredients in a food processor (or blender) and blend until smooth. Pour into a 9 x 13 baking dish and move to the freezer. About every hour, run a fork through the mixture until it forms ice chunks or until you’re happy with the consistency. Store in an airtight container in the freezer for up to 3 months.
Lots of pear flavor with strong notes of honey. The boozy aspect of this comes through, but I don’t find it off-putting, it’s just another layer to the dessert. The elderflower is subtle, and gives this a slight earthiness. Overall, just sweet enough. If you can adjust the honey based on your own preference (taste the mixture in the food processor first before freezing to make any adjustments).
Hey Guys! If you want to get your hands on your own Sipp Sodas, stayed tuned this week for another giveaway on the site!
*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit theÂ AboutÂ page.
This looks delicious! I made a sangria with a dry pear cider, sliced pears, lemon juice, and St. Germain. It works much better with fall flavors than you’d think!
I absolutely *love* St. Germain! This looks like such a wonderful way to use it- I can’t wait to try it sometime soon!