The tart flavor of chardonnay verjus, the unfermented juice of sour grapes, replaces the more common citrus in this honey-sweetened sherbet. This dessert, from Ryan Pollnow, pastry chef at Kendall-Jackson Wine Center in Fulton, Calif., is excellent served with fresh tropical fruit tossed with a bit more honey.
HONEY VERJUS SHERBET
Start to finish: 5 minutes active, plus freezing
1/2 cup water, divided
1 teaspoon powdered gelatin
1 cup chardonnay verjus
1/3 cup sugar
2 tablespoons light corn syrup
2 tablespoons honey
1/2 cup half-and-half
Prepare an ice bath by filling a large bowl with ice and cold water.
In a small bowl, combine 1/4 cup of the water and the gelatin. Set aside.
In a large saucepan over medium-high, combine the remaining water, verjus, sugar, corn syrup and honey.
Bring to a boil, then remove from heat. Whisk in the gelatin and transfer the mixture to a medium bowl.
Set the bowl into the ice bath and cool, stirring often.
Stir in the half-and-half, then freeze in an ice cream maker according to equipment directions.
Recipe adapted from Ryan Pollnow, pastry chef at Kendall-Jackson Wine Center in Fulton, Calif.