A great way to beat the heat is to make a sorbet or a granita with Kokomo Verjus. This is our Verjus sorbet from our 4th Annual Winemaker’s Dinner last February.
The recipe is simple, easy and fun!
Kokomo Verjus Sorbet Recipe
Yields: 8 servings
Preparation time: 2 hours
2 Cups water
1 Cup granulated sugar
¼ Cup fresh mint leaves
1 ½ Cup Kokomo Verjus
2 Tbsp Vodka
Start by creating a mint simple syrup. In a medium saucepan over medium heat, combine sugar, water, and mint leaves.
Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; pour syrup mixture through a fine strainer over a large bowl (straining out the mint leaves).
Add Kokomo Verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. The vodka (or any other type of alcohol) will ensure a soft consistency to the sorbet, as the alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. We recommend vodka, since it won’t flavor
Ice Cream Maker – Transfer mixture to ice cream maker, and follow manufacturer’s instructions.
Freezer Method- Pour into a shallow container, cover and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time