February 14, 2005
Spiced Apple-Riesling Sorbet
I haven't yet given in to the desire to purchase an ice-cream maker. It's been on my wishlist for some time but I can't get myself to pay the hefty amount of Euros for the models I've found at the store. And, I haven't had the trust or stamina to purchase one on Ebay.de quite yet. Soon, soon.
Awhile back, I found an ice-cream-maker-free recipe for Red Wine and Pear sorbet and it turned out beautifully. I started thinking about new combinations I could make using similar ingredients and the same method. I was asked to bring dessert to a dinner last night so it was the perfect excuse for experimenting.
Using a half-dry Riesling and fresh apples my friend Elfriede brought me from her in-laws' orchard, I set these to simmer with a tea bag of mulling spices. You can find loose tea filters in the supermarket; very useful for infusing flavor. (You can use a tea ball instead.) I also added a small shot of rum extract -- barely a 1/4 teaspoon so it wouldn't overpower.
What I loved most about the sorbet was the color...it had a light color similar to mango fruit but more pale. When people tasted it, they were surprised and delighted -- comments were fresh, aromatic, spicy. It was indeed luscious.
Ingredients
1 cup half-dry Riesling;
1 tsp mulling spices (or a combination of cinnamon, orange peel, cloves, and allspice) in a tea bag;
2 tbsp fresh lemon juice;
1/2 cup sugar (add another 1/8 cup if you like it sweeter);
1 1/4 cup water;
A 1-inch piece lemon peel, julienned and minced;
1 lb ripe apples, peeled, cored, and cut into 1-inch pieces (2 cups);
A scant 1/4 tsp rum extract;
Coarse salt
Method
1. In a small saucepan, bring wine, water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add apples, tea bag with mulling spices, and minced lemon peel; reduce heat, and simmer until tender, 5 to 10 minutes.
2. Stir in lemon juice and a pinch of salt; cool completely. Transfer to a shallow baking dish. Freeze until solid, about 6 hours or overnight.
3. With a fork, break frozen mixture into large pieces. In two batches, puree in food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).
