Estancia Pinot Grigio with the Talented Trio

Green Apple Pinot Grigio Sorbet

¾ cup sugar
1¼ lbs. tart green apples such as Granny Smith, cored and cut in 1-in. chunks (leave peels on)
¾ cup chilled Estancia Pinot Grigio
¼ tsp. kosher salt
1 tsp. lemon juice 

Heat 1 cup water, the sugar, and apples in a medium saucepan over medium-high heat to a low boil, then reduce heat to low, partially cover pan, and gently simmer until apples are very tender, 10 to 15 minutes. Remove from heat and stir in wine, salt, and lemon juice.

Mash mixture through a fine-mesh strainer or a food mill into a bowl to remove skins. Whisk to blend evenly.

Pour purée into a shallow 9- by 13-in. baking dish and put in freezer 20 minutes. Freeze in an ice cream maker according to manufacturer’s directions. For a firmer texture, transfer to an airtight container and freeze another 8 hours before serving.

 

About the author: Sue Navratil

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