Vidalia onion rosemary sorbet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium-sized sweet onions, preferably Vidalia, sliced |
| 3 | cups | Sugar |
| 4 | Inch sprigs fresh rosemary, stems removed | |
| 3¼ | cup | Bottles Gewurztraminer wine |
| 2 | cups | Water |
Directions
Recipe from Mauro Canaglia, Ritz-Carlton Buckhead, Atlanta. Yields 2 quarts
Method: Heat onion and 1 tablespoon water over low heat in a heavy saucepan. Cook, covered, until transparent. Remove lid and add sugar.
Cook over medium heat until onions just begin to turn golden. Add 1 bottle of wine and reduce liquid by half. Add rosemary and puree mixture in a blender. Add second bottle of wine. Cool mixture, then place in an ice-cream machine and freeze according to manufacturer's directions. Sorbet can also be frozen in the freezer.
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