Pear Vanilla Sorbet

In large, non-reactive saucepan, combine 3 cups reserved pear juice, sugar, honey or agave, vanilla and pears. Over medium heat, bring to a simmer; gently cook 5 minutes.

Remove pan from heat and allow mixture to cool slightly before transferring to a food- safe 5-gallon bucket. Use an immersion blender to blend until smooth. Add the lemon juice, taste and adjust accordingly, adding additional lemon juice as needed.

Cool mixture at least 2 hours, taste again, adjust seasoning if needed, and freeze in ice cream or sorbet maker, following manufacturer's directions.

Scoop to serve.