Recipe: Rosemarie’s Auslese Sorbet

Adventures in Eating: Rosemarie’s Auslese Sorbet
Rosemarie | June 1982

Each year in the month of May, ten neighbor couples make a yearly trek to Singing Hills Country Club in El Cajon for a weekend of relaxation, conversation, and wine evaluation. One of the participants is a member of the Los Angeles chapter of the Wine and Food Society and challenges The Cellarmaster (Paul) to identify wines. Once that starts, they go on and on. This year Paul decided he wanted to surprise the gang with something different for dessert…. an Auslese sorbet.

I was given the indubitable honor of researching a recipe; but alas, non was to be found from my resources. You know the saying ” necessity is the mother of invention”; so I improvised from a couple of recipes. The sorbet was the hit of the evening. I was asked for the recipe by several, so since I had thrown it together at the last minute, I could not in good conscience give approximate measures to our friends. I retraced my steps and formalized it. So here you have it:

ROSEMARIE’S AUSLESE SORBET

1 1/2 cups water
1 cup granulated sugar
1/4 tsp. fresh grated lemon peel
4 Tb. fresh lemon juice
1/2 cup golden raisins
2 cups Auslese grade wine

Place sugar and water in a pan, and bring to a simmer. Add the rest of the ingredients except the Auslese wine, and slowly simmer for 5 minutes. Measure and cool. Except for the volume of the raisins, you should have 2 cups of liquid. Add an equal amount of Auslese wine (try last months selection of Ruster Auslese) stir, put in your freezer, and stir now and then. Allow 4- to 6 hours to get slushy. Or, better still, place in a home ice cream maker and follow manufacturers instructions for making a sorbet. It will not freeze solid but gets delightfully slushy (this takes 1 to 2 hours). So refreshing. This recipe can be increased prop­ortionally. Just allow enough room in your container for expansion due to freezing. I imagine you can improvise this recipe for any other white wine sorbet that you might want to experiment with. I thought a Gewurztraminer might be fun to try. I would add a 1/2 teaspoonful of finely chopped crystal­lized ginger along with the raisins. It should taste wonderful. For a garni, a sprig of fresh mint on top, and a good crispy ginger cookie sounds just right. Enjoy!

Bon appetit

 

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