Muscadine Sorbet

Ingredients

• 3/4 cup granulated sugar
• 2 cups water
• 1 cup Stonehaus Muscadine wine
• 2 lemons, juiced

Preparation

• 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.

Comments

• 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.

For many more recipes and video tutorials, CLICK HERE!