This is a recipe I created for the wedding reception of my good friends Bob and Linda in April of 2007. I am not entirely sure how it came to me, it just seemed right and when I made it, it was amazingly good. It served as a palate cleanser between the appetizer courses and the dry-aged prime rib I served that day.

Saffron Sorbet

• 1 heaping teaspoon saffron threads
• 3 cups sour grape juice (verjuice)
• 1 cup water
• 4 egg whites, beaten and strained
• 1/4 cup honey
• 1/4 cup sugar
• Pinch salt

Heat the grape juice and water until hot but not boiling. Add the saffron and let cool to room temperature. Add the honey, sugar, salt and egg whites and beat with a whisk. Chill in the refrigerator overnight (or at least a few hours). Put in an ice cream maker and freeze following the manufacturer directions. Transfer to another container and freeze until ready to use.

Page Last modified: April 08 2008 12:49:47.