Two recipes for success

There’s more than the odd sweet tooth here at Majestic HQ. So the recent discovery of a fantastic new book of ice cream, sorbet and gelati recipes caused quite a stir – particularly the ones using wine as an ingredient.

One dessert lover in particular – our Logistics Director – gave some of the simple, stylish (and decidedly grown-up) recipes a try, with mouth-watering results. Here are a couple of them for your delectation – if you have an ice-cream maker, why not give one a whirl at your next dinner party? And don’t forget to share the results with us via grapetoglass@majestic.co.uk

Muscat Wine Sorbet

Brown Brothers Orange Muscat and Flora 2009, Victoria, Half bottle
£7.49 or £5.99 when you buy 2 bottles

Ingredients:
375ml dessert wine
250ml sugar syrup*
250ml water
Juice of 1 lemon, strained

Makes scant 1 litre

• Add the sugar syrup, water and lemon juice to the wine, cover and chill in the fridge.
• When ready, pour the mixture into your ice-cream maker and follow the manufacturer’s instructions.
• Freeze overnight and allow ten minutes in the fridge to soften suff iciently before serving.

Bellini Sorbet

Prosecco Corte Alta NV, Italy
£8.74 £6.99

Ingredients:
4 large peaches
250ml sugar syrup*
Juice of 1 lemon
375ml Prosecco
Makes 750ml

• Immerse the peaches in boiling water for one minute, then drain and cool for a short while before slipping off the skins.
• Cut each fruit into six or eight pieces, discarding the stone.
• Add the fruit and sugar syrup to a blender or food processor and blend until smooth.
• Strain the peach puree through a sieve in to a bowl, then stir in the strained lemon juice.
• Cover and chill in the fridge.
• When ready, stir in the chilled Prosecco, pour the mixture into your ice-cream maker and follow the manufacturer’s instructions.
• Serve within one hour or, if frozen solid, allow 30 minutes in the fridge to soften suff iciently for serving.

*To make sugar syrup, pour 1 litre of boiling water into a (2 litre) measuring jug and stir in 1kg of sugar.

Stir for half a minute or so until the sugar has dissolved, then cool, cover and refrigerate.

Recipes are from Ice Creams, Sorbets & Gelati – The Definitive Guide by Caroline and Robin Weir.
Published by GrubStreet, www.grubstreet.co.uk
Desserts only suitable for persons over the age of 18 years.

# Prices valid until 29 August 2011