This refreshing sorbet makes a pleasant finale to a summertime supper. The wine gives it a delicate texture that is at its best just after the sorbet is made. If you like, serve it in chilled glass dishes topped with fresh berries and accompanied with fine French butter cookies. Champagne or sparkling wine can be used in place of the Chardonnay.
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 vanilla bean, split in half lengthwise
- 1/2 lime
- 1/4 lemon
- 1/4 orange
- 4 cups chardonnay wine
In a saucepan over high heat, combine the water, sugar, vanilla bean, lime, lemon and orange. Bring to a boil, stirring occasionally to dissolve the sugar. When the mixture begins to boil, reduce the heat to medium and simmer, uncovered, for 5 minutes, to infuse the syrup with flavor. Be sure not to reduce the liquid. Remove from the heat and, using a slotted spoon, scoop out the lime, lemon and orange. Let the citrus fruits cool slightly, then lightly squeeze them over the saucepan to release their juices.
Pour the syrup through a fine-mesh sieve into a bowl. Stir in the chardonnay, cover and refrigerate for 2-3 hours until well chilled.
Pour the mixture into an ice cream maker and freeze following the manufacturer’s directions until the sorbet becomes thick and smooth. The timing will depend upon the type of machine being used.
Remove from the ice cream maker, spoon into chilled serving dishes or glasses and serve immediately, or transfer to an airtight container and store in the freezer for up to 1 day.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
306 calories; 0g total fat; 0mg cholesterol; 9mg sodium; 53g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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