Sorbet Au Sauterne (sauterne Sherbet)

Title: SORBET AU SAUTERNE (SAUTERNE SHERBET)

Categories: Desserts, White wine

Yield: 9 servings

2 ts Unflavored gelatin

1 c Dry white wine

1 c Water

1/8 ts Cream of tartar

1/2 c Sugar

1/8 ts Salt

2 tb Lemon juice

1/2 c Water

2 Egg whites

1/2 cup sugar in 2-quart saucepan. Stir in

1 cup

water and the salt. Heat to boiling, stirring constantly. Boil and stir 5 minutes. Remove from heat. Stir in wine and lemon juice. Cool

to room temperature. Pour into ice cube tray. Freeze until mushy and 1 hour

20 minutes.

1 cup sugar,

1/2 cup water and the cream of tartar to boiling in

1 1/2-quart saucepan over medium heat, stirring constantly. Boil,

without stirring, to 240' on candy thermometer. Beat egg whites in

small mixer bowl until soft peaks form. Continue beating while

pouring hot syrup in thin stream into egg whites. Beat until mixture

is cool, about 8 minutes.

Sppon partially frozen mixture into chilled large mixer bowl. Beat

with rotary beater until fluffy; fold in egg white mixture. Pour into 9x9x2 inches. Freeze until firm, about 3 hours.

Serve in chilled sherbet glasses.

MMMMM