Happy Valentine's Day....Hope You Enjoyed our Audio Lovenote to You!
Our thanks to a friend of the show from Jacksonville....include chocolate-covered strawberries and you almost guaranteed a night of love.
Pineapple-Champagne Sherbet
Yield: 6 servings
- 1 cup chilled sparkling wine
- 1/4 cup chilled simple syrup (see note)
- 2 tablespoons lemon juice
- 1 1/4 cups finely chopped fresh pineapple with its own juice or canned crushed
- pineapple and its unsweetened juice, well chilled
- 1/2 cup whole milk, well chilled
- 1 pinch salt
Combine all ingredients. Transfer to an electric or hand-cranked ice cream machine;
freeze according to manufacturer's instructions. For the best flavor and texture,
store sherbet in airtight container in the freezer for at least 2 hours before
serving.
Note: To make simple syrup, combine 1/2 cup granulated sugar and 1/4 cup water in a
small, deep saucepan. Cook over high heat, stirring constantly, until sugar
dissolves and mixture reaches a full rolling boil. Immediately remove from heat; let
cool to room temperature. Strain through a fine sieve into a jar or bowl. Cover and
refrigerate until needed. Yield: About 3/4 cup.
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