Sauvignon Blanc Green Apple Sorbet
600g Cooked Green Apples (without skin)
250ml Sauvignon Blanc (chilled)
10ml Lemon Juice
Heat 1 Cup water, sugar and apples in a medium saucepan over medium heat and bring to a boil.
Reduce the heat and gently let the mixture simmer until the apples are very soft for about 10-15 minutes.
Remove from the heat and stir in the wine, salt and lemon juice. In a blender. Puree the mixture until smooth.
In a small dish, pour the puree inside, and freeze in an ice cream maker / freeze for 8 hours for a firmer texture.
Cooking time: 1 Hour 10 minutes
Pairs well with Survivor Sauvignon Blanc.
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