Recipe 18/36 Pumpkin/Riesling Sorbet

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


  • mix all Ingredients together and let me them chill in the fridge for six hours
  • mix them in your ice cream maker following the vendor directions, my Kitchen Aid took 20 minutes

  • Notes
    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.

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