After making use of about half of our blood orange bounty in margaritas, I knew I wanted to something dessert-y with the rest. None of the usual dessert items sounded great to me. I wanted something light and refreshing, not heavy and super sweet. It’s been a while since I have made sorbet and it turned out to be exactly what I was craving.
Normally sorbets with a base of juice and no actual fruit pulp are very icy and I tend to avoid them. This time I decided to mix in a few tablespoons of a sweet Riesling I had on hand and it did wonders for the texture of this sorbet. The flavor is sweet-tart and refreshing. Andrew was just as smitten with this as I was, and together we took care of the whole batch over the course of a few nights. He’s been asking for “store-bay” almost every night since :)
