Tart Chardonnay Verjus Replaces Citrus in Sherbet

This photo taken Oct. 28, 2009 shows Verjus, the non-alcoholic, unfermented juice of sour grapes...

This photo taken Oct. 28, 2009 shows Verjus, the non-alcoholic, unfermented juice of sour grapes which is now finding its way into an increasing number of American pantries. Chardonnay verjus takes the place of the more common citrus in this honey-sweetened sherbet. (AP Photo/Larry Crowe)

(AP)

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.

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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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