Moscato Sorbet

This is my new office, no joke. And the ceiling is covered with Moscato Grapes. Yesterday I harvested about 2kgs of them, they are juicy and very sweet. And…the grapes ultra-organic, we haven’t treated them at all.

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As there aren’t enough grapes to produce wine or grappa, I thought I try to make a sorbet.

I washed the grapes and extracted approximately 9dl of juice to which I added 2 tablespoons of glucose syrup (liquid sugar or invert sugar work too). In a pan I did bring the juice to light simmer, just until the glucose syrup dissolved.

Then,  I let the juice cool down about an hour in the fridge and used my icecream maker to mix and freeze it. I transferred the sorbet into a plastic container and put it in the freezer. It is very smooth and tasty, I think it will go well with a sip of Moscato d‘Ast poured on it 🤩

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Strawberry Mint Sherbet

On a hot summer day (yes, that exists in 2016), a refreshing strawberry sherbet is a good way to cool down.
And it is even healthy..at least healthier than Ice Cream…

500g fresh strawberries, washed, cut in half
100g caster sugar
1dl water
3 tablespoons of lemonjuice
2 tablespoons of fresh mint, finely chopped

 

With the water and sugar, make a syrup and let completely cool.
Blend the strawberries, lemon juice, syrup and mint until the mix is smooth.

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Now put it in your ice maker and proceed as per instructions.
If you do not have an ice maker, place the mix in a bowl in the freezer, stir every hour with a swinger, it takes about 4 hrs to freeze.

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Store sherbet in the freezer, take it out about 10 minutes prior serving. Garnish with fresh strawberries and mint leaves.