Making the most of wine byproduct: Recipe for honey verjus sherbet

The tart flavour of Chardonnay verjus, the unfermented juice of sour grapes, replaces the more common citrus in this honey-sweetened sherbet. This dessert, from Ryan Pollnow, pastry chef at Kendall-Jackson Wine Center in Fulton, Calif., is excellent served with fresh tropical fruit tossed with a bit more honey.

Honey Verjus Sherbet

125 ml ( 1/2 cup) water, divided

5 ml (1 tsp) powdered gelatin

250 ml (1 cup) Chardonnay verjus

75 ml (1/3 cup) sugar

30 ml (2 tbsp) light corn syrup

30 ml (2 tbsp) honey

125 ml ( 1/2 cup) half-and-half

Prepare an ice bath by filling a large bowl with ice and cold water.

In a small bowl, combine 50 ml ( 1/4 cup) of the water and gelatin. Set aside.

In a large saucepan over medium-high, combine remaining water, verjus, sugar, corn syrup and honey. Bring to a boil, then remove from heat. Whisk in gelatin and transfer mixture to a medium bowl.

Set bowl into ice bath and cool, stirring often. Stir in half-and-half, then freeze in an ice-cream maker according to equipment directions.

Makes 6 servings.

Source: Recipe adapted from Ryan Pollnow, pastry chef at Kendall-Jackson Wine Center in Fulton, Calif.