This is a simple recipe I tried over the weekend. It's from the October issue of Sunset magazine, a copy of which is usually hanging out on my mom's coffee table. The October issue is kind of a nice one; among other things, there is a full page layout of all the different 5-spice mixtures from different cuisines.
But I digress...
This sorbet is basically a fancy version of applesauce (wine = fancy) frozen to make a refreshing sorbet. A scoop of it is also a nice addition to a glass of a light-flavored white wine and results in an apple-y, granita-like drink. The recipe is available online here.
I didn't follow the recipe exactly:
I used 1 cup of Italian apple soda instead of the water the recipe calls for. This made the flavor extra apple-y. Because the Italian soda was sweet, I used 1/2 cup (vegan) sugar instead of the 3/4 cup the recipe calls for. And finally, I didn't use an ice cream maker; I just stirred it every half hour until it was frozen through. The recipe makes enough for about 6 servings.
Ad Hoc Note: For a non-alcoholic version, I think a sparkling apple cider would sub perfectly for the wine and the water as well.
Ad Hoc Note: For a non-alcoholic version, I think a sparkling apple cider would sub perfectly for the wine and the water as well.
If this sort of thing sounds good to you...I think you'll like the recipe. And it is a nice twist on autumnal fare.
The leaves haven't really started to turn yet around our yard, but isn't this a pretty orangey color?
Roseann LaPonte
Rosanne Tobin
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