Another good excuse for enjoying Champagne! Champagne, Chardonnay, Vouvray, really any white wine will do, bubbles or not. Make this sorbet the day before and when you have your people over, a little frozen cocktail, mid-meal refresher, or light dessert is waiting in your freezer. Cheers!
Thank you to Gerald Hirigoyen. I adapted this recipe from his, Sorbet au Vin de Chardonnay.
- 1 750ml. bottle chardonnay
- 1 cup sugar
- 1 cup water
- 1 meyer lemon, cut in half
- 1/2 vanilla bean
- Make the simple syrup. In a saucepan over high heat, combine the sugar, water, lemon halves, and vanilla bean. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes, to infuse the syrup with flavor.
- Remove syrup from heat and scoop out the lemon halves. Let the lemons cool slightly, then squeeze them over the saucepan to release their juices. Pour syrup through a fine mesh sieve into a 4 cup glass measuring cup, you will have approximately 10 ounces of syrup. Add the wine, cover and refrigerate for 2 hours until well chilled. (You can hold the syrup & wine overnight if that timing works out better for you.)
- Freeze with ice cream maker, following manufacturer’s directions. My Cuisinart maker with the freezer bowl insert takes 30 minutes to freeze the sorbet. Spoon into chilled serving dishes and garnish. Freeze any remaining sorbet in airtight container up to two days.