My Italian grandmother used to make ice cream Sundays w/ homemade red wine syrup. unfortunately Grandma is gone and her recipe went with her.. They used to sell red wine syrup along side chocolate, carmel and other ice cream condiments, but it has disappeared from the shelves. Anyone know how to make homemade red wine syrup for Ice cream like my grandmas? Thanks in Advance!
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ISO: ISO red wine syrup for Ice Cream>>>
- Thread starter italspano
- Start date
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Here is Lynne Rossetto Kasper's Recipe - Red Wine Syrup
http://splendidtable.publicradio.org/recipes/sauce_fruit
http://splendidtable.publicradio.org/recipes/sauce_fruit
And one from David Lebovitz.. REC: Red Wine Syrup
Red Wine Syrup
Makes 4 servings
You could add a speck of cinnamon, black pepper or some seeds from a vanilla bean to this reduction. Just remember that it's going to cook down, so add a very small amount at the beginning, if you do. This is also a good way to use up leftover poaching liquid from fruit.
1/2 cup (125ml) red wine
3 tablespoons (50g) sugar
1/2 to 1 small basket of strawberries (about 4 ounces, 100g)
1. In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick (see photo above.) Once the syrup is reduced to half its original quantity (1/4 cup, 60ml), remove from heat and scrape into a bowl to cool completely.
2. Rinse, hull, and slice strawberries. Toss in syrup, let stand for a minute to two, then spoon onto custards.
Red Wine Syrup
Makes 4 servings
You could add a speck of cinnamon, black pepper or some seeds from a vanilla bean to this reduction. Just remember that it's going to cook down, so add a very small amount at the beginning, if you do. This is also a good way to use up leftover poaching liquid from fruit.
1/2 cup (125ml) red wine
3 tablespoons (50g) sugar
1/2 to 1 small basket of strawberries (about 4 ounces, 100g)
1. In a non-reactive skillet, cook the red wine and sugar until the bubbles get thick (see photo above.) Once the syrup is reduced to half its original quantity (1/4 cup, 60ml), remove from heat and scrape into a bowl to cool completely.
2. Rinse, hull, and slice strawberries. Toss in syrup, let stand for a minute to two, then spoon onto custards.