1 1/2 cups water
1 1/2 cups sugar
1/2 vanilla bean, split in half lengthwise
4 cups chardonnay wine, sparkling wine,
In a saucepan over high heat, combine the water, sugar, vanilla bean, lime, lemon and orange. Bring to a boil, stirring occasionally to dissolve the sugar. When the mixture begins to boil, reduce the heat to medium and simmer, uncovered, for 5 minutes, to infuse the syrup with flavor. Be sure not to reduce the liquid. Remove from the heat and, using a slotted spoon, scoop out the lime, lemon and orange. Let the citrus fruits cool slightly, then lightly squeeze them over the saucepan to release their juices.
Pour the syrup through a fine-mesh sieve into a bowl. Stir in the chardonnay, cover and refrigerate for 2-3 hours until well chilled.
Pour the mixture into an ice cream maker and freeze following the manufacturer’s directions until the sorbet becomes thick and smooth. The timing will depend upon the type of machine being used.
Remove from the ice cream maker, spoon into chilled serving dishes or glasses and serve immediately, or transfer to an airtight container and store in the freezer for up to 1 day.
Makes about 6 cups, or 4-6 servings.
Date: July 22, 2002