Sangria Compostela Sorbet
Ingredients
5 pears, peeled, cored, and chopped 1 tart green apple, peeled, cored, and chopped 2 stalks lemongrass, pounded 1 small sprig rosemary 1/2 cup sugar 1/2 cup AlbariƱo 1/4 cup water 1/4 cup light corn syrup 2 Tablespoons lemon juice 2 Tablespoons sake
Directions
In a medium saucepan, combine the pears, apple, lemongrass, rosemary, sugar, AlbariƱo, water, and corn syrup. Bring to a boil, cover, and reduce the heat to medium-low. Simmer until the pears are tender, 10 - 15 minutes. Remove the lemongrass and rosemary, and puree until smooth. Strain through a sieve into a medium bowl, discarding any remaining solids. Cover and refrigerate overnight.
Stir in the lemon juice and sake immediately before churning in an ice cream machine according to manufacturer instructions.