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12 bottles of our 2009 Langosta for only $100.00 -- This limited case sale only available while supplies last.

Fresh and zesty citrus aromas initially envelop the senses, aided by floral accents that lead to a creamy, rich mouthfeel extending through the lengthy finish.  With outgoing and persistent flavors of Asian pear, melon and quince, Langosta is dry and crisp while offering an appealing degree of viscosity via the addition of oak-aged Semillon.
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Home Food Santa Rosa Plum Sorbet
Santa Rosa Plum Sorbet
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Recipes
Written by The Roblar Kitchen   
Wednesday, 15 October 2008 19:05
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Dead easy, and incredibly refreshing between courses.
Also delicious as a light dessert.

Ingredients – makes about 1 quart
3 cups Santa Rosa plums
1 cup sugar
1 cup water

Process
1. Chill your ice cream maker bowl

2. Wash and pit the plums, and cook them with the sugar and water until soft, about 10 minutes

3. Process in a blender until smooth. Strain to remove bits of skin if you wish.

4. Taste to make sure it is sweet enough or your liking. If not, add sugar while the plum puree is still warm, to dissolve it.

5. Chill the plum puree in the refrigerator

6. When the puree is cold, place in your ice cream maker and process until set, about 20 minutes.

7. Best the day it is made, but will keep for several days in the freezer.

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Roblar Winery And Cooking School - 3010 Roblar Ave. - Santa Ynez, CA 93460 - Phone: (805)-686-2603

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