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This simple dessert is perfect after a fish course or refreshing as a dessert in itself.
Follow it with a glass of Greenwood Ridge Vineyards Pinot Noir.
Pinot Noir Pomegranate Sorbet
1 cup Greenwood Ridge Vineyards Pinot Noir
1 cup pomegranate juice (strained)
2 cups water
3 Tbs. granulated sugar
1/2 cup grapefruit juice (strained)
Equipment: Measuring cup and spoons, strainer, stainless steel bowl, whisk, saucepan, shallow pan and food processor (or ice cream maker), one 2 quart plastic container with a lid.
Combine 1/2 cup of water and sugar in a saucepan. Bring to a boil and cool to room temperature. Mix together the Pinot Noir, pomegranate juice, grapefruit juice and remaining water. Add the sugar syrup and mix well. Freeze in a shallow pan until solid. Empty the frozen mixture into the food processor. Process on pulse just until the texture is consistent, then freeze again in a covered plastic container. If you have an ice cream maker, follow the manufacturer's directions for sorbet then transfer to a plastic container. If kept airtight and frozen, the sorbet will last for 3 to 4 days.