Photo Victoria Pearson

Author of more than 50 cookbooks and former Food Editor for the Palo Alto Times in California, Lou Seibert says this wine ice from her book Ice Creams and Sorbets is ideal to conclude spicy fare, such as an Indian or Thai menu.

"The stalks of lemongrass have an outer sheath that must be peeled off to reveal the fragrant core," she says. "Lemon grass and ginger make a lively duo with heat, spice and a refreshing overtone.".

Makes 1 quart

Ingredients:

4 six-inch stalks lemon grass
2 1/2 cups dry white wine
1-inch piece fresh ginger, chopped
3/4 cup sugar
3/4 cup water
2 Tbs. fresh lemon juice

Instructions:

1. Peel the lemon grass and chop it into 1/4-inch chunks.
2. Combine lemon grass, wine and ginger in a medium saucepan, bring to a boil, remove from the heat and let steep 30 minutes.
3. Combine sugar and water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Let cool to room temperature.
4. Strain wine, discard lemon grass and ginger and stir into the sugar syrup with the lemon juice.
5. Let cool to room temperature, cover and refrigerate until thoroughly chilled.
6. Freeze in an ice cream maker according to the manufacturer's instructions.

Or, to freeze without an ice cream maker, pour the mixture into a 9-inch square pan. Cover with aluminum foil or plastic wrap and freeze just until solid, 2-3 hours. Scrape out into an electric mixer or food processor and process until light and fluffy. Transfer to a container, cover and freeze until firm, about 2 hours.

Recipe from Ice Creams and Sorbets (Chronicle Books, 2005) by Lou Seibert Pappas, photo courtesy Victoria Pearson

Next: Sauterne Orange Marshmallow Freeze Recipe

Back to Glace de Vino Wine Ice Cream