Hot summer night? Looking for a way to cool down? This sorbet made the Door Peninsula White Zinfandel wine will take the heat off with its fruity freshness and bright flavor. Enjoy!
Ingredients: Prep time: 5 mins, Cook time: 15 mins
2 cups water
1 1/2 cups sugar
2 tablespoons grated lemon zest
2 1/2 cups Door Peninsula Winery White Zinfandel
1/2 cup fresh mint, chopped
2 cups fresh lemon juice
Directions:
Bring the water, sugar, lemon zest, and Door Peninsula White Zinfandel to a boil in a saucepan over medium- high heat. Turn the heat to low and allow syrup to simmer, stirring occasionally, until sugar is completely dissolved. Remove syrup from heat, add mint, and stir. Let mixture rest until it cools to room temperature. Chill in refrigerator for at least 4 hours, or overnight. Strain mixture through a sieve to remove any solids. Next, add lemon juice, stir, and process through an ice cream maker according to the manufacturers instructions. To make without an ice cream maker, freeze in a shallow dish and scrape the top layer every half hour or so to form a granita.
