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| A refreshing, between-course palate cleanser |
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Just in time for those multi-course holiday meals!
INGREDIENTS:
2 cantaloupes (peeled and chopped into 1 inch squares)
1 cup of sugar
½ cup of DaVinci Pinot Grigio
1 teaspoon of lemon juice
a pinch of sea salt
Cracked black pepper (or, red peppercorns)
1 cup of sugar
½ cup of DaVinci Pinot Grigio
1 teaspoon of lemon juice
a pinch of sea salt
Cracked black pepper (or, red peppercorns)
A cinch to make, and It'll impress your guests!
PREPARATION:
Combine wine and sugar in a small saucepan, stir and bring
to a slow boil. Remove from heat and
cool (about a half hour).
In a food processor, blend the cantaloupe, and a pinch of
sea salt, until very smooth. Add the sugar/wine syrup and blend again. Pour
mixture into an ice cream machine, and freeze the sorbetto according to
manufacturer’s directions. (Mine took about 25-30 minutes). Scoop out churned sorbetto into a sealable
container and freeze until ready to serve. Before serving, sprinkle with a
little freshly cracked black pepper.
Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
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