To make a wine-based sorbet, start by combining one cup of your desired wine and ½ cup of sugar in a small saucepan and heat over low heat. Stir the mixture occasionally until all of the sugar is dissolved. Once dissolved, use a food processor to puree one pound of fruit, straining if desired. While I used the same fruit that was used to make the original wines, it would be easy to dream up some delicious combinations of flavors by using a different fruit for the puree than was used to make the wine. Once the puree is ready, pour into the wine mixture and thoroughly combine. Transfer the puree/wine mixture to an airtight container and refrigerate for at least two hours. Once cooled, pour the combination into your ice cream machine and churn until frozen and creamy, typically 20 minutes. Once churned, you can serve immediately or store in the freezer for later use.
Not to brag, but these sorbets turned out much, much better than I expected and each one was an absolute hit. So much so I have already started research commercial grade ice cream makers so that when we get to the commercial phase of our winery we can make this for wine festivals…I can’t image a better thing to offer thirsty crowds during summer wine tasting season!
