Go Back
Print

Plum, Sage and Malbec Wine Sorbetto

An outstanding Fall Sorbetto that you can make at home, using Plum, Sage and one of my favourite Malbec's from Argentina; Graffigna!

- Difficulty: Intermediate

Servings 4 people
Author Monica C

Ingredients

  • 3.5 cups Plumcots Skin and core removed and quartered (approximately 1 pound)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Graffigna's Malbec Wine + 1 tbsp of Wine
  • 1/3 cup Water
  • 1/2 tsp Licor 43 or 1/4 tsp Vanilla Extract
  • 1/2 Cinnamon Stick
  • 3 large Sage Leaves
  • 1/4 cup Brandy Hennessy VSOP

Instructions

  1. Grab a Medium sized sauce pan and over med-high heat combine Plumcots, sugar, wine (1/2 cup), water, vanilla and cinnamon stick.

  2. Let this come to a boil and simmer for 15 minutes.

  3. Take the pan off the stove and get your blender ready.

  4. Add the sage, brandy and a spoonful of the plumcot mixed. Pulse until the sage is broken down into small pieces.

  5. Add the rest of the plumcot/wine mixture and 1 tbsp of Graffigna's Malbec. Blend for 1 minute.

  6. Let it cool off in the fridge for a minimum 4 hours.

  7. Follow your Ice Cream Maker instructions. For me, having the kitchen aid attachment, I let it stir for 30 minutes.

  8. Toss back into the freezer in an appropriate container for 2 hours. Before serving, let it sit in the fridge for 20 minutes.