Cut pears into one-inch pieces, discarding the cores. Cut lemon in half.
Add cut pears, honey, and Riesling to a small saucepan over medium heat. Squeeze in juice from lemon.
Stir mixture to dissolve honey. Bring to a boil (about five minutes).
Reduce heat and simmer for 8-10 minutes then turn off heat and allow mixture to cool for about 15 minutes.
Carefully transfer contents of saucepan to a food processor or blender and pulse until smooth (about one full minute).
Pour blended mixture into a freezer-safe container and place in freezer for at least 4 hours.
Remove from freezer and scoop immediately to serve while still ice cold.
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Notes
ModifiationsYou can use preserved or canned pears in homemade sorbet recipe. Just taste test before adding sweetener as they are typically already sweetened. And don't cook the pears since they will be soft from the canning process.Use pear nectar or apple cider or even white grape juice instead of Riesling if you don't want to use wine. Just note that the sorbet texture will be slightly icier.ServingThaw the sorbet for no more than two minutes before scooping. If it melts too much, put it back in the freezer to solidify again.StorageStore homemade sorbet in an airtight container and keep frozen.This recipe keeps for up to one month. Beyond that time, it is still edible but the texture is not as smooth.