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Tart chardonnay verjus replaces citrus in sherbet

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

Servings: 6

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.

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