SAUVIGNON BLANC SORBET
Summer is upon us, which means a lot of things. Time spent by the pool, family barbecues, and taking trips to the beach are all par for the course. Our favorite thing about summer, however, is ice cream (or in this case, sorbet!) In this recipe, we use the characteristically apple-flavored Sauvignon Blanc in our sorbet to make a yummy and refreshing treat for those extra hot days.
- ¾ cup of sugar
- 1¼ pound of tart green apples (Granny Smith will do!), cored and cut into with 1-inch chunks and skin left on
- ¾ cup of chilled Sauvignon Blanc
- ¼ teaspoon of kosher salt
- 1 teaspoon of lemon juice
- 1 cup water
1) Heat 1 cup of water, ¾ cup of sugar, and all apples in a medium saucepan over medium-high heat until it comes to a gentle boil.
2) Once it reaches boiling, reduce heat to low, cover the pan halfway, then simmer until apples are tender (approximately 10 to 15 minutes).
3) Remove apples from heat and stir in wine, salt, and lemon juice.
4) Place the mixture in a fine-mesh strainer and mash into a bowl to remove skins. Whisk to blend leftovers until mixture is even.
5) Pour the puree into a small baking dish or other freezer-safe bowl. Place dish in freezer for 20 minutes to initially harden, then transfer to an airtight container to freeze for another 8 hours.
6) Serve and enjoy!
(Recipe adapted from: My Recipes)