Muscadine Sorbet

  • 3/4 cup granulated sugar
  • 2 cups water
  • 1 cup Stonehaus Muscadine wine
  • 2 lemons, juiced
  • Bring water & sugar to boil over high heat, boiling until sugar is dissolved, 1-2 minutes.
  • Remove from heat and allow to cool to room temperature.
  • Add muscadine wine and lemon juice.
  • Place in freezer and allow to freeze overnight, stirring occasionally if possible.
  • Remove from freezer.
  • As it thaws slightly, scoop chunks into a food processor and puree until smooth.
  • Return to freezer and allow to freeze overnight.
  • Scoop into desired dish and enjoy.
  • Freezing process may be done in ice cream machine if available.
  • Stirring while freezing helps to have a more consistent texture and will be easier to scoop into food processor.
  • Do not add wine to the sugar mixture while hot; this will compromise the taste of the wine, thus the sorbet.
  • We serve this at special dinners between the salad and entree as a sorbet course.
  • Can be served as a dessert with a few toasted almonds, fresh berries, fresh mint, or lemon zest.
  • Makes approximately 4 cups sorbet.
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