Life, with almost feminine perversity, unfolds in a seemingly arbitrary way. And then every once in a while, the light shines, all the dots connect and clarity strikes!
Such is the tale of the pineapple chardonnay sorbet. I mulled over random ingredients in my fridge - pineapple chunks in their prime, half a bottle of reasonably good chardonnay, random selections of fruit juices... I perused my favorite food blogs and magazines listlessly. And then finally, in a flash of inspiration, the neurons in the cooking / creative center of the brain finally fired. Action potential!! The electricity travelled down the old synapses and a sorbet was born.
Heres what I did:
1. Mixed up 1.5 cups of sugar and 2 cups of chardonnay and brought to a boil.
2. When the sugar had dissolved, added 3 tablespoons of lime juice, 1 teaspoon of lime zest, 1 cup pineapple guava nectar and 3/4 cup crushed fresh pineapple.
3. Let the mixture cool and then stick it in the freezer.
4. Heres the hardest part - for the next three hours, stir the sorbet-to-be every 40 minutes to break up the ice crystals. Now you know how completely wasted my evenings are.
There you have it! A completely foolproof sorbet. Its a pretty forgiving recipe - I tossed in sugar and wine in a buoyant mood. I did however stop and taste often (wink!) I don't think the lime zest is critical. The chardonnay - pineapple combination is what makes this sorbet stand out. Made for a lovely light dessert on the fourth - we watched fireworks and slurped some sorbet!
1. Original Recipe for Pineapple Lime Sorbet from Cooking Light
2. Instructions for Watermelon Granita
Laura, over at Eat, Drink, Live is hosting this month's Hay Hay Its Donna's Summer Day with a sorbet theme! Can't wait for the round-up!