Yield: 8 Servings
|1 cup||Table wine|
1. One day ahead: Combine water, sugar, and half the wine in a sauce pan.
Stir to dissolve sugar; bring to a boil. Reduce heat and simmer 3 minutes.
Allow syrup to cool.
2. Add remaining wine to syrup. Pour into a shallow container and freeze overnight.
3. Two to four hours ahead: Remove frozen mixture from freezer. Transfer to a food processor and process until smooth, about 20 to 30 seconds. Return mixture to freezer container or individual serving glasses and return to the freezer to set.
4. Remove sorbet from the freezer 5 to 10 minutes before serving.
Recipe By : the California Culinary Academy From: Date: 05/29 File