My bags are packed and I’m ready to go! My wife and I are headed to Fredericksburg Texas for a little R&R and 2 year wedding anniversary! I have been looking forward to this trip but not looking forward to packing for it.

I don’t know what it is about packing for a trip but you always feel as though you have forgotten something, and inevitably half way down the road you realize you have.

As I leave for my trip this weekend I thought I would leave you with one of my after packing traditions the “After Dinner Sorbet”. I got this recipe from one of my favorite ice cream books and highly suggest you get yourself a copy as it has tons of great recipes!

One thing I love about the sorbet is they are simple in design and can be altered a million different ways and still yield the same end result; a tasty, creamy, delicious treat. To begin we make some simple syrup by boiling equal parts water and sugar. Once this comes to a boil let it cool.

Once the syrup has cooled add your orange juice and white port wine.

Place this into your ice cream maker and follow the directions provided by them to create a sorbet.

As your mixture is beginning to freeze, whip the heavy cream in a small bowl until stiff peaks begin to form.

Once your sorbet begins to set it’s time to add the heavy cream and whiskey! Let this churn for a little while longer.

*If you’re having problems getting your sorbet to set it may be that you added this too soon. If you put this in the freezer for about 20 minutes you should be able to get it to set just fine. However, you may have a little bit icier texture but as you’ll discover about half way through this potent dessert you really won’t care all that much.

After Dinner Sorbet
From Italian Ice Cream by Carla Bardi and Emilia Onesti

Ingredients:

• 3/4 cup granulated sugar
• 3/4 cup water
• 1 cup White port
• freshly squeezed juice of 1 orange
• 3/4 cup heavy cream
• 2/3 cup single malt whiskey

Directions:

1. Place the sugar water in a saucepan over medium heat and bring to a boil. Simmer until the sugar has completely dissolved. 2-3 minutes. Remove from the heat and let cool.
2. Stir the port and orange juice into the cooled sugar syrup. Transfer to your ice cream machine and freeze following the manufactuer’s instructions.
3. Beat the cream in a small bowl with an electric mixer on high speed until thick. When the sorbet is almost ready, add the cream and 1/3 cup of whisky and let the machine finish churning.
4. Spoon the frozen sorbet inot serving glasses and top each one with a little of the remaining whisky serve with long handled dessert spoons.