Pear Nectar (Easy Homemade)
This homemade pear nectar blends ripe pears with a little water and lemon into a thick, naturally sweet, vegan drink that comes together in minutes. Unlike a clear pressed juice, nectar keeps the soft pear pulp, so it is fuller bodied and more filling.
Pear nectar is thicker and more velvety than juice, and once you have made it from real ripe pears, the boxed stuff feels like a distant cousin. It is essentially just blended pears, maybe loosened with a little water, and that is the point – pure fruit, nothing hiding in it. Use pears that are properly ripe and a little soft; under-ripe ones make it grainy and bland. A squeeze of lemon keeps the colour from turning.
Nectar vs Clear Juice
Nectar is blended fruit loosened with water, so it keeps the pulp and fiber and stays thick and cloudy. Clear juice is pressed or strained, so the pulp is removed and the result is thin and see-through. If you want the lighter, strained version instead, make our homemade pear juice. This recipe is the pulpy, spoon-coating kind.
About the pears
Pears should be very ripe and fragrant. The softer and sweeter they are, the better the nectar, with no added sugar needed. Bartlett, Williams, or any juicy variety works well.
Water loosens the blended pulp to a drinkable consistency. Add a little at a time until it pours the way you like.
Lemon juice brightens the flavor and keeps the nectar from browning. A pinch of cinnamon or a little vanilla is a nice optional touch.
Tips and ways to change it up
- Use ripe fruit. Soft, fragrant pears blend into the smoothest, sweetest nectar.
- Strain for smoother. Pass it through a fine sieve if you prefer less pulp.
- Spice it. A pinch of cinnamon, ginger, or vanilla suits pears beautifully.
- Serve cold. Chill well or blend with a few ice cubes.
Making it ahead and storing
- Fridge: store in a sealed bottle for up to 2 days.
- Stir before serving: the pulp settles, so shake or stir well.
- Freezer: freeze in portions for up to 1 month; thaw and stir.
For more fruity drinks and treats, try our pear tarte tatin, refreshing cucumber grape juice, or a cozy vegan pear cobbler.
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Pear Nectar
Equipment
- Blender
- Fine sieve (optional)
- Bottle or jar
Ingredients
- 4 pears ripe, cored and chopped
- 1 cup water plus more to taste
- 1 tbsp lemon juice
- 1 pinch cinnamon optional
- Ice to serve, optional
Instructions
- Core and chop the pears. Peel them first if the skins are tough or you want a smoother nectar.
- Add the pears, water, and lemon juice to a blender and blend until completely smooth.
- Add more water, a little at a time, until the nectar reaches a thick but drinkable consistency.
- For a smoother nectar, strain through a fine sieve. Stir in a pinch of cinnamon if you like.
- Serve right away over ice, or chill. Stir or shake before serving, as the pulp settles.
Notes
Frequently Asked Questions
Pear nectar is blended fruit loosened with water, so it keeps the pulp and fiber and stays thick and cloudy. Pear juice is pressed or strained to remove the pulp, so it is thin and clear. Nectar is fuller bodied and more filling.
No. Ripe pears are naturally sweet, so no added sugar is needed. If your pears are underripe, you can add a little maple syrup or a date to taste, but with ripe fruit it is rarely necessary.
Peeling is optional. Leaving the skin on keeps more fiber and gives a slightly more textured nectar. Peel them if you want a smoother, paler drink, especially if the skins are tough.
Store it in a sealed bottle in the fridge for up to 2 days. The pulp settles, so shake or stir before serving. You can also freeze it in portions for up to 1 month.
Pears oxidize and brown quickly once blended. A squeeze of lemon juice slows this down and keeps the color pale. Drinking it fresh or chilling it right away also helps.
Yes. This recipe uses a regular blender, not a juicer. You blend the pears with water, which is exactly what makes it a pulpy nectar rather than a clear, strained juice.
