Papaya, Granadilla and Berry Sorbet

MAKES 4–6 SERVINGS

PREP TIME: 2 HOURS

FREEZING TIME: 10 HOURS

FOR THE PAPAYA SORBET

6 small papayas, peeled and cubed, ab out 6 cups, frozen overnight

4 tab lespoons water

½ cup w hite sugar

2 tab lespoons lime juice

1 pinch fne salt

FOR THE GRANADILLA SORBET

2 small granadillas, can be substituted with 6 passion fruit

1 cup water

½ cup w hite sugar

For The Berry Sorbet

1 2 cups strawberries, hulled and diced

1 2 cups raspberries

½ cup blueberries

1 lim e, juiced

½ cup w hite sugar

For the papaya sorbet: Remove papaya from freezer and let thaw as you prepare the syrup. In a heavy-based saucepan, combine water and sugar. Bring to a boil until sugar has dissolved and clear syrup has formed. Boil syrup without stirring for 2–3 minutes until thickened. Remove from heat and let cool for 15 minutes. Transfer papaya and sugar syrup to a food processor. Add lime juice and salt, pureeing on high until smooth. Transfer sorbet to a freezer-proof container. Cover and freeze for at least 2 hours before serving.

For the granadilla sorbet: Peel granadillas and transfer seeds and pulp to a food processor. Blend on high until pureed. Pass puree through a fne sieve into a bowl; you need at least 2/3 cup puree. In a heavybased saucepan, combine water and sugar. Bring to a boil, cooking until sugar has dissolved and clear syrup has formed. Boil syrup without stirring for 4–5 minutes until thickened. Remove from heat and let cool for 15 minutes. Stir through granadilla puree. Chill mixture for 30 minutes.

After chilling, churn sorbet mixture in an ice cream maker according to the manufacturer’s instructions until softly frozen and set, usually 20–30 minutes. Transfer sorbet to a freezer-proof container. Cover and freeze for at least 2 hours before serving.

For the berry sorbet: In a food processor, puree the berries with lime juice and sugar. Pour into an ice cream maker and churn according to the manufacturer’s instructions until softly frozen and set, usually 20–30 minutes. Transfer sorbet to a freezer-proof container. Cover and freeze for at least 2 hours before serving.

The history of muscadine wine is one that goes back to the Age of Exploration and the days of piracy. In more recent times, however, the distinctive muscadine grape has had to contend with rogues like me, who tend to steer a course sharply away from the kind of highly sweet wines it is typically used to produce.

That’s why I was excited to sample a port-style wine made from the muscadine grape. Produced close to home, at Summer Crush Vineyard and Winery in Fort Pierce, Florida, this wine showcases the muscadine variety while also possessing depth and richness.

While I was there, I also enjoyed a sample of the winery’s mango wine — a distinctively tropical offering ideal for summer weather.

Muscadine History

The reports of an English captain suggest that muscadine wine was being made in Florida as early as 1565. That was at Fort Caroline, the ill-fated French Huguenot colony on the northern reaches of