The inspiration for this very unusual and wonderful Pinot Gris and Prickly Pear Sorbet came to me when planning a gourmet dinner and wine tasting. I needed a new sorbet to impress everyone. The sorbet also need to be wine friendly. This Pinot Gris and Prickly Pear Sorbet has a delicate undertone of prickly pear. According to my husband, he gives this sorbet a rating of 10+.
More great Ice Cream, Sorbet, Granita, and Gelato Recipes.
Please check out my Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu and Butter-Poached Lobster Tails dinner menu which includes this refreshing Pinot Gris-Prickly Pear Sorbet.
- 1 cup granulated sugar
- 2 1/4 cups water
- 2 cups pinot gris wine
- 1 tablespoon prickly pear syrup*
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons orange juice, freshly squeezed
Make a Simple Syrup: In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat.
Add pinot gris wine, prickly pear syrup, lemon juice, and orange juice; stir until thoroughly blended. Let mixture cool to room temperature.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.
* Prickly pear syrup can be found in specialty food stores.
Categories:Dessert Recipes Fruit Recipe Collection