Honey Verjus Sherbet
From midgelet 15 years ago
- - to make
- Serves 6
Verjus is the nonalcholic, unfermermented juice of sour grapes, used in Europe for desserts, as a tart acid ( often replacing the citrus ) in cooking etc. Verjus is great in Sangria too! Chardonnay Verjus is one brand becoming popular with Americans bottled by the Kendall Jackson vineyard in California This sherbet from pastry cheaf Ryan Pollow at the Kendall-Jackson wine center in Fulton, Cal.
Ingredients
- 1/2 cup water divided shopping list
- 1 tsp powdered gelatin shopping list
- 1 cup Chardonnay Verjus shopping list
- 1/3 cup sugar shopping list
- 2 Tbs light corn syrup shopping list
- 2 Tbs honey shopping list
- 1/2 cup half andf half shopping list
How to make it
- Prepare an ice bath by filling a large bowl with ice and cold water
- In a small bowl combine 1/4 cup water and gelatin and set aside
- In a large saucepan over medium heat, combine remaining water, verjus, sugar and corn syrup and honey and bring to a boil
- Whisk in gelatin and transfer mixture to a medium bowl
- Set this in the ice water bath and cool, stirrring often
- Stir in the half and half
- Freeze in ice cream maker according to manufactureres instuction
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