2 cups of pumpkin Purée
1 1/4 cups of a good Riesling wine
1/4 cup of water
1/2 cup of sugar
1/4 teaspoon fresh ground clove
1/4 teaspoon fresh ground cinnamon
1/4 teaspoon fresh ground nutmeg
This tasted really good, but the texture was a bit off, it clumped together, instead of an even sorbet. I think I should have brought the liquid to a boil and made a syrup with the sugar and added the spices. I adapted this recipe from a recipe from the cookbook The Perfect Scoop.. I need to contemplate how to get it to smooth out more. This makes about two pints.
To make pumpkin purée, the standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend.