This Sauvignon Blanc Sorbet is just the thing to cool you down. It’s light and refreshing. It’s filled with flavor but won’t weigh you down.
It’s been very hot and humid here lately. And, I’ve needed something to help me cool off, especially after all that digging in the yard.
This Sauvignon Blanc Sorbet is just the thing to cool you down. It’s light and refreshing. It’s filled with flavor but won’t weigh you down. And, Sauvignon Blanc is my favorite wine. Fruity, grassy green flavors, tart, crisp, dry, these are all things that describe Sauvignon Blanc wine. They also sound like ways to describe Granny Smith apples. So, what better to pair together in this light sorbet!
Sauvignon Blanc Sorbet Recipe
Sauvignon Blanc Sorbet
- ¾ cup sugar
- 1 ¼ lbs. Granny Smith apples cored and cut in 1-inch chunks (leave the peels on)
- ¾ cup chilled Sauvignon Blanc
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
- Heat 1 cup water, the sugar, and apples in a medium saucepan over medium-high heat to a low boil, then reduce heat to low, partially cover pan, and gently simmer until apples are very tender, about 15 minutes. Remove from heat and stir in Sauvignon Blanc, salt, and lemon juice.
- Strain the mixture through a fine-mesh strainer or a food mill into a bowl, mashing apples with the back of a wooden spoon as you strain, to remove skins. Stir.
- Pour purée into a shallow dish and freeze for 20 minutes or refrigerate overnight. Process in an ice cream machine according to manufacturer's directions. For a firmer texture, transfer to an airtight container and freeze another 8 hours before serving.
Make ahead: Up to 1 week
Makes about 3 ½ cups or 7 servings at ½ cup each
Adapted from The Apple Cookbook: 100 Sweet and Savory Recipes