As Niagara-on-the-Lake sparkles with Icewine festival festivities, indulge in a scoop of sophistication with this Icewine sorbet recipe from the Pillar & Post’s pastry team—where dessert meets terroir in the most delicious way. It’s a celebration of local flavour, frozen into a refreshing treat that’s as vibrant as the vineyards themselves.
Icewine Sorbet
Serves 4 people
Ingredients
1 375 ml bottle Icewine
3/4 cup Water
6 tbsp Sugar
Special equipment: Ice cream maker
Method:
- Heat the Icewine, water, and sugar in a 3-quart saucepan over moderate heat, stirring, until sugar is dissolved, then gently simmer for two minutes.
- Transfer to a bowl, then set the bowl in a larger bowl of ice water and stir until cold, for 10 to 15 minutes.
- Freeze in ice cream maker. Transfer to an airtight container and put in the freezer for at least 4 hours (texture will be soft).
Tips:
- If you don’t have an ice cream maker follow steps one and two above.
- Pour the chilled mixture into a shallow metal or glass baking dish. Place it in the freezer.
- Every 30–45 minutes, use a fork or whisk to stir and break up ice crystals. Repeat this process for 3–4 hours until the sorbet is smooth and scoopable.
- Once the texture is soft and consistent, transfer to an airtight container and freeze until ready to serve.
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