Cream, Sorbet, and Frozen Desserts
Sherbet with Beaumes des Venise
lb. black grapes, pureed and passed through sieve
oz. Beaumes des Venise
milk and sugar in saucepan and stir over low heat to dissolve sugar.
Chill. Add in grapes and wine and freeze in ice cream maker according
to manufacturer's suggestions. Serve immediately or transfer to
airtight container and freeze until firm.
c fresh squeezed orange juice
T Grand Marnier
c chopped basil, very lightly packed
T orange zest
simple syrup: Combine sugar and water in saucepan, bring to boil
and let simmer for 5 minutes. Remove from heat and reserve. Measure
3/4 cup of syrup for the recipe; use the rest for another use. Combine
warm measured syrup with the rest of the ingredients, and let basil
leaves steep in the liquid for 30 minutes to an hour, depending
on desired strength of the basil flavor. Strain liquid through a
sieve and chill mixture. Freeze according to manufacturer's suggestions.
Serve immediately or transfer to airtight container and freeze until
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