Ingredients

375 ml (one bottle) Venturi-Schulze Verjus
¾ cup simple syrup (see below)
* optional - about ¼ tsp finely grated or minced grapefruit peel
* optional - about ¼ tsp finely grated or minced lemon peel

Method

Recipe can be doubled or tripled.

For a sorbet ready within 25 minutes, start with verjus and simple syrup that are well chilled. Stir together until well mixed and process in an ice cream maker as per manufacturer's directions.

If a more tart sorbet is desired, start with ½ cup of simple syrup. You can add additional simple syrup a bit at a time to your taste, keeping in mind that when frozen, the sorbet will become more sharp.

* simple syrup: dissolve 1 cup of sugar in 1 cup of boiling water. Chill before using in the verjus recipe and store in the refrigerator.

If you don't have an ice cream maker, make a day ahead. Put the mixture in a shallow pan in the freezer. Every half hour or hour, drag a fork through the mixture to break up the ice crystals as they form. When completely frozen, process with a mixer, food processor or blender to a fine consistency and freeze in an airtight container.