503-248-2015

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Rose and Moscato Ice

Jeremy Niehuss created this refreshing palate cleanser to serve at our recent Valentine’s Day class. This surprise extra course was a hit with everyone. He created the recipe around the organic rose syrup from Tuscany that Shannon has been raving about. Well, we must admit that we all love it too!

½ cup Organic Rose Syrup

2 cups San Pellegrino water

¾ cup Muscat wine (or other white sweet dessert wine)

1. Combine all ingredients in a medium size mixing bowl.

2. To freeze the mixture you may use one of two methods:

a. Ice cream maker method: Add the mixture to the machine and run the machine until the mixture takes on the consistency of a thick slush. Transfer the iced mixture to a plastic container with an airtight lid. Place the container in the freezer and allow it to set up, approximately 2 hours.

b. Freezer method: Cover the mixing bowl containing the ice mixture, with plastic wrap and place it in the freezer. After 1 hour open the freezer door, remove the plastic wrap from the bowl and whisk the mixture with a wire whisk for a few seconds. Re-cover the bowl and put it back into the freezer, repeating the above process every 30 minutes until the ice becomes the consistency of a thick slush. Transfer the ice to an airtight plastic container and freeze for 2 hours.

3. To serve: Scoop the ice in a scraping motion to break up the ice. Serve in a frozen dish.