Sauvignon Blanc Green Apple Sorbet


200g Sugar

600g Cooked Green Apples (without skin)

250ml Sauvignon Blanc (chilled)

5ml Salt

10ml Lemon Juice

Heat 1 Cup water, sugar and apples in a medium saucepan over medium heat and bring to a boil.

Reduce the heat and gently let the mixture simmer until the apples are very soft for about 10-15 minutes.

Remove from the heat and stir in the wine, salt and lemon juice. In a blender. Puree the mixture until smooth.

In a small dish, pour the puree inside, and freeze in an ice cream maker / freeze for 8 hours for a firmer texture.

Serves: 6

Cooking time: 1 Hour 10 minutes

Difficulty: Easy

Pairs well with Survivor Sauvignon Blanc.