Honey Ginger Pear Sorbet (Korean-Inspired)

Combine the chopped Asian pears, honey, grated ginger, lemon juice, and water in a blender.

Blend until the mixture is completely smooth, scraping down the sides as needed to ensure no lumps remain.

Pour the pear mixture through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract as much liquid as possible. Discard the pulp.

Transfer the strained liquid to an ice cream maker and churn according to the manufacturer's instructions, usually for 20-25 minutes, until it reaches a soft-serve consistency.

Spoon the sorbet into an airtight container and freeze for at least 4 hours, or until firm, before serving.