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Yield: Makes about 6 cups (1 1/2 qt/1.5 l); serves 4-6
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| 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. |
RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
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.
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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.
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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.
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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.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes about 6 cups (1 1/2 qt/1.5 l); serves 4-6
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| Calories: | 306 |
Fat. Total: | 0g |
Carbohydrates, Total: | 53g |
| Cholesterol: | 0mg |
Sodium: | 9mg |
Protein: | 0g |
| Fiber: | 0g |
% Cal. from Fat: | 0% |
Fat, Saturated: | 0g |
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