Sizzling! That’s the only word to describe the weeks of sweltering weather that have been driving South Florida’s visitors and residents to catch some cooling breezes at area beaches which have been uncommonly packed for summer. This week’s Secret Recipe is just as refreshing and doesn’t require any extra sun-screen. It combines the wonderful taste of apple-flavored Sauvignon Blanc with the newest cool-chic dessert—Sorbet.
– ¾ cup of sugar
– 1¼ pound of Granny Smith apples, cored and cut into with 1-inch chunks and skin left on
– ¾ cup of ice chilled Sauvignon Blanc (we love Scratchpad Cellars)
– ¼ teaspoon of kosher salt
– 1 teaspoon of lemon juice
– 1 cup water
1) Heat 1 cup of water, ¾ cup of sugar, and all apples in a medium saucepan over medium-high heat until it’s gently boiling.
2) Reduce heat to low, partially cover the pan allowing steam to escape and simmer until apples are tender (about 15 minutes).
3) Remove apples from heat and stir in wine, salt, and lemon juice.
4) Place the mixture in a fine-mesh strainer and mash into a bowl to remove skins. Use a Cuisineart with mixing blade to blend leftovers into an even consistency.
5) Pour the puree into a small rectangular baking dish. Place dish in freezer for 20 minutes to initially harden, then transfer to an airtight container to freeze for another 8 hours.
6) Serve and expect a flood of compliments.