Due to its alcoholic content, this sorbet is extremely soft. Make sure to scoop it at the last minute to avoid it melting too quickly.
Ingredients
Pinot and vanilla sorbet
Pinot syrup
Method
Main
1.For pinot and vanilla sorbet, combine sugar, vanilla seeds and 125ml hot water in a saucepan. Simmer over medium heat until sugar dissolves (1-2 minutes). Pour into a bowl placed over ice. Add pinot and stir until chilled (2-4 minutes), then churn in an ice-cream machine according to manufacturer’s instructions. Freeze until required.
2.Meanwhile, for pinot syrup, combine sugar, rind, reserved vanilla pod and 2 tbsp hot water in a saucepan. Cook over medium heat until sugar dissolves (1-2 minutes), then pour into a bowl placed over ice. Stir until cool, then add pinot. Just before serving, add fruit and serve chilled with sorbet.
