Tuesday, June 23, 2015

Summer treat - Mango Pinot Gris Sorbet

Mango Pinot Gris Sorbet
Serves: 6-8
  • 4 cups fresh or frozen mango
  • 1 cup sugar
  • 1 cup Kendall Jackson Pinot Gris
  • 2 tsp lemon juice
  1. Prepare fresh mango, or allow frozen mango to come to defrost for 30 minutes on the counter before blending. Combine sugar, wine, mango, and lemon juice in the basin of a high-powered blender or food processor. Blend until you reach the consistency of a thick puree.
  2. Plug-in your preferred ice cream maker and retrieve the frozen basin from the freezer. Turn on the machine and add the puree. Allow to churn for 30-40 minutes. Sorbet will be thick, but not completely frozen.
  3. Pour into a storage vessel and freeze for an additional 3+ hours to harden before serving.
- See more at: http://blog.kj.com/mango-pinot-gris-sorbet/#sthash.QmACYx2k.dpuf