It sure has warmed up quick here in Comanche, Texas and we are looking for anyway possible to stay cool and enjoy wine too! Out of cool desperation last night, I decided to experiment with making sorbet. Spiked sorbet that is. It turned out to die for and the perfect combat for this summer’s steamy heat.
Here is what you will need to make one batch (makes about 4 large servings) of Mistelle Melon Sorbet:
1 Ripe Honeydew Melon sized to you preference
2-4 tablespoons Honey
1-2 Large Lemons
1 bottle of Brennan Vineyards Mistelle of Semillon
Please note that everyone has different tastebuds and a lot of this recipe should be made to your personal taste. Also, the ripeness of the melon will affect how much honey you need to add.
- Cut melon in half and discard seeds. Slice melon into long strips. Cube melon. Place melon on cookie sheet lined with parchment paper.
- Freeze melon for about 3-4 hours
- Remove melon from freezer and allow to sit on counter for around 3-4 minutes to soften just a little bit. This will make the process so much easier!
- Pour 2 oz. of Mistelle into the bottom of your mixer or food processor. (if you are using a mixer or vitamix, you will need work in small batches, so that you don’t jam up your mixing blades)
- Place 2 handfuls of slightly thawed melon into the mixer or food processor and blend until smooth.
- Add Honey and Half the juice of a lemon.
- Blend well
- TASTE! If you need to add more honey or lemon now is the time to do it.
- Scoop or pour sorbet into plastic container with lid that it can be stored in.
- Freeze over night.
If you are having to work in batches, I am sorry. However, just be consistent with your additions for consistent flavoring and you will be fine.
Enjoy this yummy treat all summer long! It pairs beautifully with the Mistelle wine and makes for a very light and refreshing dessert.
Cheers!
