Winter Sorbet Sampler

 

Many dessert menus include a colourful sorbet plate-light and refreshing after a rich meal.

 

Offer elegant cookies  alongside and a glass of selection Estate series Washington Columbia Valley Riesling.

 

Pink Grapefruit Sorbet

1-3/4 cups sweet dessert wine

2-1/2 cups fresh pink grapefruit juice (from about 6 grapefruits)

1/2 cup plus 2 tbsp sugar

2 tbsp light corn syrup

1 tbsp grenadine syrup

1-1/2 tsp grated pink grapefruit peel

 

Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold.

 

Cranberry Sorbet

2 cups fresh or frozen cranberries

1-1/2 cups water

1 cup towny port

1 cup sugar

 

Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.

 

Pear Sorbet

1-1/4 pounds ripe pears, peeled, quartered, cored

1-3/4 cups plus 2 tbsp Gewurztraminer

3/4 cup sugar

2 tbsp light corn syrup

 

Combine pears and 1 cup plus 2 tbsp wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.

 

Process each mixture separately in ice cream maker according to manufacturers instructions. Freeze in covered container (Can be made 1 week ahead)

Place one scoop of each sorbet on each plate. Garnish with mint.