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
Grab a Medium sized sauce pan and over med-high heat combine Plumcots, sugar, wine (1/2 cup), water, vanilla and cinnamon stick.
Let this come to a boil and simmer for 15 minutes.
Take the pan off the stove and get your blender ready.
Add the sage, brandy and a spoonful of the plumcot mixed. Pulse until the sage is broken down into small pieces.
Add the rest of the plumcot/wine mixture and 1 tbsp of Graffigna's Malbec. Blend for 1 minute.
Let it cool off in the fridge for a minimum 4 hours.
Follow your Ice Cream Maker instructions. For me, having the kitchen aid attachment, I let it stir for 30 minutes.
Toss back into the freezer in an appropriate container for 2 hours. Before serving, let it sit in the fridge for 20 minutes.