Kir Sorbetdesserts 1 1/2 lb red seedless grapes 1/2 cup dry white wine 1/2 cup cold water 4 teaspoon fresh lemon juice 1 tablespoon creme de cassis 1 garnish red seedless grapes 1 julienned lemon peel Puree grapes in processor. Strain juice into measuring cup. Add water if necessary to measure 1 1/2 cups. Blend grape juice, wine, 1/2 cup water, lemon juice and cassis. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container several hours to mellow. Scoop into wine glasses. Garnish with red grapes and lemon peel julienne and serve. (Lynne & Jerry Lang) (C) 1987 Bon Appetit Publishing Corp. Compliments of Fred Peters |
