Heat powdered sugar and water in a saucepan and simmer for 5 minutes so that the powdered sugar has completely dissolved. In the meantime, wash and peel the pears, remove the core and the stem and flower base. Now cut the pears into wedges and add to the sugar syrup in the saucepan.
Squeeze the lemon and add the juice. Wash the sage, pat dry and add it as well. Let everything simmer gently so that the pears become very soft (5 - 10 minutes, depending on how soft the pears were already).
Now pull the pot off the stove and remove the sage sprigs except for 2 - 3 plucked leaves. Puree everything thoroughly with the hand blender so that all of the sage and pear pieces form a smooth mixture. Don`t be surprised, the whole thing is still relatively fluid.
Let the sorbet mixture cool down and then freeze in the ice cream machine for approx. 1 hour.
Alternatively, without the ice cream maker, put the mixture in a shallow bowl and place in the freezer. Stir with a spoon every 20-30 minutes so that the ice doesn`t crystallize too much, but still freezes. The sorbet should be ready after 3 hours.
Tip: When preparing with the ice cream machine, I let the ice cream freeze a little (approx. 1 hour) afterwards, as it is a little more compact and therefore easier to serve.
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